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5 from 1 vote

Weeknight Indian-Spiced Chicken

Prep Time5 minutes
Cook Time16 minutes
Total Time21 minutes
Course: dinner
Cuisine: Indian
Keyword: cayenne, chicken thighs, cilantro, coconut milk, fresh spinach, garlic powder, gluten free, ground coriander, ground cumin, ground ginger, mint, tomato sauce
Servings: 4 people
Author: GFchow @ gfchow.com

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

Use tomato paste combined with water if you don’t have tomato sauce on-hand.
For a slightly thicker sauce use coconut cream instead of coconut milk.
Once the tomato sauce and coconut milk have been added to the pan, the spinach can be also be added if your preference is a thoroughly wilted spinach.
If you prefer chicken breasts over thighs, they can be used but the cooking time will need to be reduced.