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Coconut Tandoori Chicken With Rice

1/2 cups Uncooked Jasmine Rice
1 Tablespoon Extra Virgin Olive Oil
6 whole Chicken Thighs, Trimmed Of Any Excess Fat
1- 1/2 Tablespoon Tandoori Paste (or More If You Love The Spice!)
1 can (13 1/2 Oz. Size) Coconut Milk
3 cups Chopped Kale
1 Tablespoon Fresh Cilantro Or Mint For Garnish


Cook the rice in a rice cooker or your favorite stove top method. In a medium cast iron skillet, heat the oil over medium heat. Add the chicken thighs and sear on both sides until browned, about 6 minutes. They are not going to be cooked all the way through, but thats okay. Remove from skillet and set aside. Back in the skillet, add the tandoori paste and bloom 30 seconds. Add the coconut milk and whisk until combined. Add the chicken thighs back to the skillet and nestle them in. Add the chopped kale and stir to combine. Cover and simmer on medium until the chicken has cooked through, 10 more minutes. Serve a couple of thighs over a small mound of rice. Garnish with mint or cilantro. Yes.

Source: tastykitchen.com