Tandoori Chicken And Coconut Rice Bowl Recipe

Name: Tandoori Chicken and Coconut Rice Bowl
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: Indian
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; - 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

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
- 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. Trim the chicken thighs and marinate them with coconut yogurt, lemon juice, curry spice blend, and salt for 20 minutes.
2. Rinse the basmati rice in cold water until the water runs clear to remove excess starch.
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. While the rice cooks, peel and julienne the carrots, radish, and chow chow squash for the vegetable stir-fry.
5. Heat rapeseed oil in a skillet, add julienned vegetables, and stir-fry on medium heat until tender-crisp, seasoning with salt.
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. 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. Plate the coconut rice in serving bowls, layer the roasted tandoori chicken on top, and arrange the glazed vegetables around the edges.
9. Garnish the dish with freshly chopped coriander and a squeeze of lemon juice for an extra burst of flavor.