ONE POT TANDOORI CHICKEN & COCONUT RICE CURRY

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl combine the olive oil, lime juice, garlic, ginger and Cape Herb and Spice Tikka Tandoori Curry Seasoning. Mix well.

Step 2

Then add the chicken thighs and coat well and marinade for at least 30 minutes or overnight.

Step 3

Preheat oven to 180˚C.

Step 4

In a large, deep sauté pan, heat a drizzle of olive oil. Then fry the chicken skin side down until golden brown. Remove from the pan and set aside. If necessary add a fresh drizzle of olive oil to the pan.

Step 5

Then, add the onions and cook until tender. Add the garlic, ginger and Cape Herb and Spice Tikka Tandoori Curry Seasoning.

Step 6

Cook for a minute until fragrant and pour in the rice and mix to coat well.

Step 7

Pour in the vegetable stock and coconut milk. Stir through and bring the mixture to a simmer.

Step 8

Add the peas and nestle in the chicken thighs, skin side up and cover with a lid and transfer to the oven.

Step 9

Bake it for 30 minutes.

Step 10

Next, remove the lid and mix up the rice with a fork and return it to the oven for 10 minutes until the chicken and rice are both cooked through.

Step 11

Dish steaming hot spoonfuls of chicken and rice into bowls.

Step 12

Garnish with a dollop of yoghurt, fresh coriander and a squeeze of lime juice and Enjoy!