Tandoori Chicken And Coconut Rice Bowl Recipe

Indian cuisine · 336 calories

About this recipe

This Tandoori Chicken and Coconut Rice Bowl is a delightful Indian-inspired lunch that's perfect for a hearty yet balanced meal. Featuring tender chicken thighs marinated in a tangy, spiced coconut yogurt blend, the protein-rich centerpiece is roasted to perfection with a slightly charred finish. Served over fragrant coconut rice, every bite is infused with creamy richness without any dairy, making it allergy-friendly and full of flavor. On the side, a medley of sautéed carrots, radish, and chow chow squash glazed with sweet potato starch adds vibrant crunch and fiber to the dish. With its harmonious blend of textures and spices, this recipe is not just a feast for the senses but also a nutrition-packed option that supports general wellness. Perfect for a weekday lunch or a casual dinner, it’s a crowd-pleaser that brings a touch of Indian culinary magic to your table.

Ingredients

  • 4X150G Boneless Chicken Thighs 4X150G (Skin On)
  • 350G The Coconut Collab Protein Coconut Almond Yoghurt
  • 250 Ml Trs Lemon Juice 250Ml
  • 240G Spice Kitchen Curry Blend Trio, 240G
  • 4 Pack Fresh Carrots - Pack Of 4
  • - Fresh Asian Mooli Radish Daikon Exotic Vegetable
  • 300 g Trs Flake Rice Thick Pawa 300G
  • 250 Ml Huilerie Beaujolaise Organic Rapeseed Oil, Cold Pressed, 250Ml
  • 750 G Top-Op Table Salt Drums
  • 300G Pure Sweet Potato Starch, 300G
  • 250G Tilda Wholegrain Basmati Rice 250g
  • 400 ml Ktc Coconut Milk 400ml
  • - Coriander Seeds Catering Size
  • 65G Natoora Root Ginger
  • 100G Rajah Black Pepper Ground 100G
  • 50G The Garlic Farm Black Garlic Cloves

Instructions

  1. 1. Trim the chicken thighs and marinate them with coconut yogurt, lemon juice, curry spice blend, and salt for 20 minutes.
  2. 2. Rinse the basmati rice in cold water until the water runs clear to remove excess starch.
  3. 3. Combine the rinsed rice, coconut milk, water, and a pinch of salt in a pot and bring to a boil, then simmer until the rice is cooked and fluffy.
  4. 4. While the rice cooks, peel and julienne the carrots, radish, and chow chow squash for the vegetable stir-fry.
  5. 5. Heat rapeseed oil in a skillet, add julienned vegetables, and stir-fry on medium heat until tender-crisp, seasoning with salt.
  6. 6. Preheat an oven to 200°C. Spread the marinated chicken thighs on a baking tray and roast for 20 minutes or until fully cooked and slightly charred.
  7. 7. Mix the sweet potato starch with a bit of water to create a slurry, and add it to the stir-fried vegetables for a light glaze.
  8. 8. Plate the coconut rice in serving bowls, layer the roasted tandoori chicken on top, and arrange the glazed vegetables around the edges.
  9. 9. Garnish the dish with freshly chopped coriander and a squeeze of lemon juice for an extra burst of flavor.

How to make Tandoori Chicken And Coconut Rice Bowl

  1. Marinate the chicken. Trim the chicken thighs and marinate them with coconut yoghurt, lemon juice, curry spice blend and salt for 20 minutes.
  2. Cook the coconut rice. Rinse the basmati rice until the water runs clear. Combine it with coconut milk, water and a pinch of salt, bring to the boil, then simmer until cooked and fluffy.
  3. Stir-fry the vegetables. While the rice cooks, peel and julienne the carrots, radish and chow chow squash. Stir-fry them in rapeseed oil over medium heat until tender-crisp, seasoning with salt.
  4. Roast and glaze. Roast the chicken on a baking tray at 200°C for 20 minutes until fully cooked and slightly charred. Mix sweet potato starch with a little water and stir it into the vegetables for a light glaze.
  5. Assemble the bowls. Spoon the coconut rice into bowls, layer the tandoori chicken on top and arrange the glazed vegetables around the edges. Garnish with chopped coriander and a squeeze of lemon.

Frequently asked questions

How long does Tandoori Chicken and Coconut Rice Bowl take to make?
About 60 minutes: 20 minutes of prep and 40 minutes of cooking.
How do I stop the coconut rice in Tandoori Chicken and Coconut Rice Bowl going sticky?
Rinse the basmati until the water runs clear, keep the heat low once it boils and do not stir while it simmers. Rest it covered before fluffing.
Can I use Greek yoghurt instead of coconut yoghurt in the marinade?
Yes, thick Greek yoghurt gives a tangier, classic tandoori marinade and clings well to the chicken thighs.
How do I make the tandoori chicken spicier?
Add chilli powder or a chopped green chilli to the marinade, or finish the bowl with a drizzle of chilli oil.
Is this tandoori coconut rice bowl vegetarian?
No, it is made with chicken thighs, so it is not vegetarian.