I found a similar Tandoori chicken and rice inspiration recipe on Pinterest and I found that whenever I made it I was always changing the recipe, so the last time I made this, I wrote down everything I did so that I can recreate again and again.
Tandoori Coconut Chicken & Rice
CHICKEN:
1 tsp. cumin
1 tsp. coriander
½ tsp. ginger
3 garlic clvoes minced
½ tsp. cayenne
1 tsp. paprika
1 tsp. turmeric
1 tsp. garam masala
¾ tsp. kosher salt
Fresh ground black pepper
8 boneless skinless chicken thighs
RICE:
1 cup basmati
2 carrots diced
½ cup frozen peas
½ tsp. cumin
½ tsp. turmeric
Kosher salt
Fresh ground black pepper
Cayenne (optional)
1 can coconut milk
Heat 2 tbsp. avocado oil in a heavy skillet and combine CHICKEN spices in a small bowl. Place chicken thighs in hot skillet and sprinkle with half the rub mixture. Allow them to cook for about 5-7 minutes, or until they remove from the bottom of the pan easily and are lightly golden on the bottom side. Once flipped, sprinkle with the rest of the rub on the other side, cover partially and brown the second side about 5-7 minutes. Transfer to a plate.
Next, move on to the RICE. Add the carrots to the pan and sauté for a few minutes, stirring often. Add the peas and rice, then spices and stir to coat all of the rice. Add 1/4 cup of water to the pan, scrape up the brown bits on the bottom of the pan, then add the can of coconut milk and stir. Bring to a boil then nestle the chicken into the rice, turn to low, and cover tight. After about 10 minutes, stir the rice quickly, re-cover, and continue simmering on low for another 10-15 minutes.
