Coconut Tandoori Chicken With Rice

1. 1

   Cook the rice in a rice cooker or your favorite stove top method.

2. 2

   In a medium cast iron skillet, heat the oil over medium heat.

3. 3

   Add the chicken thighs and sear on both sides until browned, about 6 minutes.

4. 4

   They are not going to be cooked all the way through, but thats okay.

5. 5

   Remove from skillet and set aside.

6. 6

   Back in the skillet, add the tandoori paste and bloom 30 seconds.

7. 7

   Add the coconut milk and whisk until combined.

8. 8

   Add the chicken thighs back to the skillet and nestle them in.

9. 9

   Add the chopped kale and stir to combine.

10. 10

    Cover and simmer on medium until the chicken has cooked through, 10 more minutes.

11. 11

    Serve a couple of thighs over a small mound of rice.

12. 12

    Garnish with mint or cilantro.

13. 13

    Yes.

* Per serving · 4 servings · Values may vary.

No additional tips available.