Weeknight Indian-Spiced Chicken
Cooking great meals during the week can be challenging for all of us. We want to keep dinners simple but don’t want to give up flavor. Voila! Weeknight Indian-Spiced Chicken is here to answer the call. It’s a quick, easy, tasty one-pan meal that is a crowd pleaser … even for picky eaters.
Jump to RecipeIngredients
Organize all of the ingredients: garlic powder, ground coriander, ground ginger, ground cumin, salt, cayenne pepper, boneless thighs, coconut milk, tomato sauce, fresh spinach, with finishers of cilantro, mint and plain yogurt.
Making the Spice Blend
In a large bowl combine garlic powder, coriander, cumin, ginger, salt, and cayenne with a fork.
Coating the Chicken
Place chicken in the spice bowl and using a fork, tongs, or your hands mix chicken with spices until chicken pieces are thoroughly coated.
Searing the Chicken
In a large skillet heat the oil over medium heat. Add the chicken pieces to the pan and cook chicken for 3 minutes undisturbed so that a nice spiced crust forms. Flip the chicken pieces and cook for an additional 3 minutes. Total searing time is 6 minutes.
Finishing with the Coconut Milk and Tomato Sauce
Next, add the coconut milk and tomato sauce to the pan. Move chicken pieces around in the pan to help blend the coconut milk and tomato sauce. Bring to a full simmer and then cover with a lid. Reduce heat to medium-low or low (you want the sauce to be at a medium simmer) and cook for an additional 10 minutes, until chicken is thoroughly cooked through.
Weeknight Indian-Spiced Chicken
To serve, place rice followed by spinach on a platter. Then transfer chicken and top with fresh cilantro and mint. Serve with a side of plain yogurt. Or, alternatively, place rice into individual bowls and then layer with spinach and chicken, fresh herbs and yogurt. Enjoy!
Weeknight Indian-Spiced Chicken
Ingredients
- 2 teaspoons garlic powder
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne pepper more to taste
- 1 1/2 – 2 pounds boneless skinless chicken thighs, trimmed of any excess fat
- 1 tablespoon olive oil or coconut oil
- 1 can (13 ounce) unsweetened coconut milk
- 1 can (8 ounce) tomato sauce
Finishers
- fresh spinach about 2 handfuls
- cilantro leaves
- mint leaves
- plain yogurt
- white or brown rice
Instructions
- In a large bowl combine garlic powder, coriander, cumin, ginger, salt, and cayenne with a fork. Place chicken in the spice bowl and using a fork, tongs, or your hands mix chicken with spices until chicken pieces are thoroughly coated.
- In a large skillet heat the oil over medium heat. Add the chicken pieces to the pan and cook chicken for 3 minutes undisturbed so that a nice spiced crust forms. Flip the chicken pieces and cook for an additional 3 minutes. Total searing time is 6 minutes.
- Next, add the coconut milk and tomato sauce to the pan. Move chicken pieces around in the pan to help blend the coconut milk and tomato sauce. Bring to a full simmer and then cover with a lid. Reduce heat to medium-low or low (you want the sauce to be at a medium simmer) and cook for an additional 10 minutes, until chicken is thoroughly cooked through.
- To serve, place rice followed by spinach on a platter. Then transfer chicken and top with fresh cilantro and mint. Serve with a side of plain yogurt. Or, alternatively, place rice into individual bowls and then layer with spinach and chicken, fresh herbs and yogurt. Enjoy!
Notes
Recipe from Epicurious.com with slight modifications made by me.
If you like this recipe, you may also like these other GFchow recipes. Crispy Creamy Mustard Chicken, Poached Cod in Tomato Curry, and Creamy Coconut Crunch Shrimp.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
On a roll. Will DEFINITELY make this again. SO GOOD!!
Keep rolling!