One Pan Tandoori Chicken with Spiced Coconut Rice

This One Pan Tandoori Chicken with Spiced Coconut Rice is a simple yet flavorful meal that combines the richness of tandoori-spiced chicken with aromatic, creamy coconut rice. The dish is cooked all in one pan, making it easy to prepare and clean up. It’s a perfect weeknight dinner and meal prep option, offering a balance of protein, vegetables, and aromatic rice. The coconut milk and warm spices enhance the flavors, and it’s an excellent meal for the entire family.

Full Recipe:

Ingredients

  • For the Chicken Marinade:

    • 1 ½ pounds boneless, skinless chicken thighs

    • 1 tsp coriander

    • 1 tsp cumin

    • 1 tsp paprika

    • 1 tsp ground turmeric

    • 1 tsp cayenne pepper

    • ½ tbsp garam masala

    • ¾ cup nonfat plain Greek yogurt

    • Juice of 1 small lemon

    • 3 garlic cloves, minced

    • 1 tbsp freshly grated ginger

    • ¾ tsp salt

    • Freshly ground black pepper

  • For the Dish:

    • 1 tbsp olive oil or coconut oil

    • 1 (15 oz) can lite coconut milk

    • ½ tsp red pepper flakes

    • ½ tsp turmeric

    • ½ tsp cumin

    • ⅛ tsp coriander

    • ½ tsp salt

    • Freshly ground black pepper

    • 1 cup uncooked basmati white rice

    • ¾ cup frozen green peas

Directions

  1. Marinate the Chicken: In a large bowl, mix together the chicken and marinade ingredients (yogurt, spices, lemon juice, garlic, ginger, salt, and pepper). Cover and refrigerate for at least 1 hour or overnight.

  2. Brown the Chicken: Heat oil in a large skillet over medium-high heat. Add the marinated chicken, season with salt and pepper, and cook for 4-5 minutes per side until browned. Remove chicken from the skillet and set aside.

  3. Cook the Rice: In the same skillet, add coconut milk, red pepper flakes, turmeric, cumin, coriander, and salt. Bring to a simmer, then fold in the rice and peas. Spread everything evenly in the skillet.

  4. Cook Everything Together: Place the browned chicken on top of the rice mixture, reduce the heat to low, cover, and cook for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.

  5. Serve: Garnish with fresh cilantro and serve warm.

Nutrients

  • Calories: 528 kcal

  • Carbohydrates: 45.1g

  • Protein: 42.5g

  • Fat: 18.4g

    • Saturated Fat: 7.7g

  • Fiber: 3.3g

  • Sugar: 5.4g

This one-pan meal combines the rich, spicy flavors of tandoori chicken with creamy coconut rice, making it a comforting and flavorful dinner. It’s easy to make, healthy, and packed with bold spices.

Why One Pan Tandoori Chicken with Spiced Coconut Rice is a Perfect Meal

This One Pan Tandoori Chicken with Spiced Coconut Rice is perfect for a quick, flavor-packed dinner with minimal effort. The dish is designed to be cooked entirely in one skillet, saving you time and making cleanup a breeze. It’s a satisfying meal that offers a great source of protein from the chicken, fiber from the peas, and healthy fats from the coconut milk.

The spices in the marinade provide a bold and aromatic flavor profile that enhances the chicken, while the rice absorbs all the delicious flavors of the coconut milk and spices, making it the perfect side. This dish is also highly versatile, allowing for customization with different vegetables or grains based on your preferences.

Whether you’re preparing it for family dinner, meal prep, or a cozy weeknight meal, this one-pan recipe is a simple yet exciting option that everyone will enjoy.

How to Make One Pan Tandoori Chicken with Spiced Coconut Rice

This recipe is easy to prepare, and all the ingredients come together quickly in just one pan. Here’s how to make it:

Marinate the Chicken

Start by preparing the marinade for the chicken. In a large bowl, combine the following ingredients:

  • 1 ½ pounds boneless, skinless chicken thighs

  • 1 tsp coriander

  • 1 tsp cumin

  • 1 tsp paprika

  • 1 tsp ground turmeric

  • 1 tsp cayenne pepper

  • ½ tbsp garam masala

  • ¾ cup nonfat plain Greek yogurt

  • Juice of 1 small lemon

  • 3 garlic cloves, minced

  • 1 tbsp freshly grated ginger

  • ¾ tsp salt

  • Freshly ground black pepper

Mix all the ingredients together until the chicken is evenly coated. Cover the bowl and refrigerate the chicken for at least 1 hour, or overnight if you have the time to let the flavors marinate longer.

Brown the Chicken

Once the chicken is marinated, heat 1 tbsp olive oil or coconut oil in a large skillet over medium-high heat. Add the marinated chicken to the skillet and season with salt and pepper. Cook the chicken for about 4-5 minutes per side until it is browned and crispy. Once the chicken is cooked through, remove it from the skillet and set it aside.

Cook the Rice

In the same skillet, add 1 can (15 oz) lite coconut milk, ½ tsp red pepper flakes, ½ tsp turmeric, ½ tsp cumin, ⅛ tsp coriander, and ½ tsp salt. Stir everything together, bringing the mixture to a simmer. Once the sauce is simmering, fold in 1 cup uncooked basmati white rice and ¾ cup frozen green peas. Stir to evenly distribute the rice and peas throughout the sauce. Spread everything out evenly in the skillet.

Cook Everything Together

Place the browned chicken on top of the rice mixture. Reduce the heat to low, cover the skillet, and let everything cook for 20-25 minutes, or until the rice is tender and the liquid has been absorbed. The chicken will cook further while absorbing the flavors of the coconut rice.

Serve

Once the rice is cooked and the chicken is tender, remove the skillet from the heat. Garnish the dish with fresh cilantro for added freshness and flavor. Serve the one-pan tandoori chicken with spiced coconut rice warm, either on its own or with a side of your favorite naan bread or raita to balance the heat.

Nutritional Information for One Pan Tandoori Chicken with Spiced Coconut Rice

Each serving of One Pan Tandoori Chicken with Spiced Coconut Rice contains approximately 528 calories. The dish provides a good balance of macronutrients, including:

  • Carbohydrates: 45.1g from the rice and vegetables

  • Protein: 42.5g from the chicken, making it a great source of lean protein

  • Fat: 18.4g, including saturated fat (7.7g) from the coconut milk and cooking oils

  • Fiber: 3.3g, primarily from the peas and rice

  • Sugar: 5.4g, which comes from the natural sweetness of the coconut milk and vegetables

The dish is also rich in vitamins and minerals, including vitamin A, vitamin C, and potassium, thanks to the spices and vegetables.

Serving Suggestions for One Pan Tandoori Chicken with Spiced Coconut Rice

This dish is delicious on its own, but you can pair it with some additional sides to complete the meal. For a lighter side, a simple cucumber salad or tomato and onion salad with a tangy dressing would add a refreshing contrast to the richness of the chicken and rice.

If you want a more substantial meal, consider serving it with naan bread or a side of raita (yogurt mixed with cucumber and mint) to help balance the spiciness and add a cool element to the dish.

Customization and Variations

This recipe is highly customizable based on your preferences. You can:

  • Use chicken breast instead of thighs for a leaner option, though thighs provide more flavor and juiciness.

  • Swap the rice for quinoa or cauliflower rice for a low-carb or gluten-free version.

  • Add additional vegetables like spinach, bell peppers, or zucchini to the rice for more texture and nutrients.

  • Adjust the spice level by increasing or decreasing the cayenne pepper or red pepper flakes to suit your heat preference.

Conclusion

One Pan Tandoori Chicken with Spiced Coconut Rice is a delicious, easy-to-make meal that offers a perfect blend of spicy, creamy, and aromatic flavors. The combination of tender tandoori-spiced chicken and fragrant coconut rice makes this dish both satisfying and comforting. Whether you’re looking for a quick weeknight dinner, meal prep, or a flavorful family meal, this recipe is a great option that comes together in one pan for easy clean-up and maximum flavor. With customizable options, it’s a dish that can be tailored to suit any taste or dietary need.

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