My current "favorite meal" on our regular food rotation is this Tandoori Chicken. Our good friends, Steve and Rachael, made it for us a while back and I feel totally spoiled when we eat it for dinner...and lunch the next day...and lunch the day after that. Yesterday I passed up a delicious meal out in order to come home and eat these leftovers. Hopefully you enjoy it too!
1/2 T curry powder
1/2 T red pepper flakes
1/2 T salt
3/4 t ground ginger
3/4 t smoked paprika (I just used normal)
3/4 t cinnamon
3/4 t ground turmeric
1 T minced garlic
2 T lemon juice
1 1/2 cups (1 can) coconut milk
1/2 cup cilantro, chopped
9 chicken thighs or 4 chicken breasts (I cut mine in half so they weren't as thick)
1. Whisk together above ingredients and place them in a gallon ziplock bag, add 9 chicken thighs (you could also use chicken breasts). Close ziplock and massage marinade into chicken. Place mixture in fridge to marinate for 6 hours (I did for 12 hours because I had errands all day and it was fine).
2. Preheat oven to 350.
3. On the stove top, heat a cast iron skillet (or oven safe skillet) on med-high heat with a few Tbsp of olive oil (I used coconut oil). Brown the chicken, skin side down (mine was boneless, skinless) for approximately 5 minutes or until the chicken is a nice golden brown.
4. Turn the chicken over. Pour remaining marinade over chicken.
5. Bake chicken until it reaches an internal temperature of 160 degrees, which is approximately 20 minutes.
This week I made it with this butternut squash and I loved the 2 together.
I served it with Basmati Rice. Yum!
Also, I have found my children think it is too spicy, so I won’t put as much, if any, red pepper flakes in next time.