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Tandoori-style Chicken & Coconut Rice

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: Serves 2
  • Category: Dinner
  • Diet: Gluten Free


This easy weeknight tandoori-style chicken and coconut rice dish brings together gently spiced chicken marinated in fragrant yogurt and aromatic rice, enriched with coconut milk and studded with golden onions and peas for a simple dish you’ll instantly want to add to your dinner rotation!



For the Tandoori-style Chicken

  • 65g (1/3 cup) natural yogurt
  • 1/2 tbsp freshly grated ginger
  • 2 large garlic cloves
  • juice of 1/2 lemon
  • 1/2 tsp sea salt
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground turmeric
  • 1/2 tsp cayenne pepper
  • 1/4 tsp garam masala
  • 4 skinless boneless chicken thighs
  • 1/2 tbsp light oil

For the Coconut Rice

  • 1/2 tbsp light oil
  • 1 small brown onion
  • 1/2 tsp sea salt
  • 1/4 tsp dried chilli flakes
  • 1/4 tsp ground cumin
  • 1/4 tsp ground turmeric 
  • 100g (3.5 oz) white basmati rice
  • 2 handfuls frozen petit pois
  • 200ml (3/4 cup) full fat coconut milk
  • small handful fresh coriander, for serving
  • mango chutney, for serving
  • cheats raita, for serving


  1. Combine the yogurt, ginger, garlic (peeled and crushed), lemon juice, salt and spices. Add the chicken thighs and set aside while you peel and finely chop the onion.
  2. Heat a large, non-stick frying or griddle pan over a very high heat. Working in batches if need be, heat 1/2 tbsp of the oil and brown the chicken on both sides, and set aside. Don’t worry it burnt bits of yogurt get stuck to the pan.
  3. Meanwhile, heat the remaining 1/2 tbsp of oil in a medium low (approx. 26cm / 10 inch) shallow bottomed, lidded casserole dish or frying pan. Add the onion, and the 1/2 tsp of salt and gently fry until the onions are soft and starting to go golden.
  4. Stir in the spices and cook for a further minute, followed by the rice, stirring until all the grains are coated with the spice mix. 
  5. Add the coconut milk and stir in the peas. Bring to a decent simmer, and lay the chicken thighs on top of the rice. Clap on the lid, reduce the heat to low, and cook for 20-25 minutes until the rice is tender.
  6. Serve with fresh coriander, mango chutney and raita.