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:
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1 ½ pounds boneless, skinless chicken thighs
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1 tsp coriander
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1 tsp cumin
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1 tsp paprika
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1 tsp ground turmeric
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1 tsp cayenne pepper
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½ tbsp garam masala
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¾ cup nonfat plain Greek yogurt
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Juice of 1 small lemon
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3 garlic cloves, minced
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1 tbsp freshly grated ginger
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¾ tsp salt
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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:
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Carbohydrates: 45.1g from the rice and vegetables
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Protein: 42.5g from the chicken, making it a great source of lean protein
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Fat: 18.4g, including saturated fat (7.7g) from the coconut milk and cooking oils
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Fiber: 3.3g, primarily from the peas and rice
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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:
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Use chicken breast instead of thighs for a leaner option, though thighs provide more flavor and juiciness.
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Swap the rice for quinoa or cauliflower rice for a low-carb or gluten-free version.
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Add additional vegetables like spinach, bell peppers, or zucchini to the rice for more texture and nutrients.
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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.