INDIAN TANDOORI CHICKEN + COCONUT RICE

This Indian tandoori chicken is made with a variety of delicious spices and perfect when eaten with just about anything. A unique and flavorful combination. I love this lime cilantro coconut rice. Together, this is a delicious combo that is easy to make, fairly quick, and a different kind of spice than you typically use. Enjoy!

INGREDIENTS
Marinade
2 lb chicken breast, cut into thick strips
1 - 13.5 oz can lite coconut milk
2 tbsp soy sauce
1 tsp garlic, minced
Juice from 1/2 lime
Zest from 1 lime
2 tbsp brown sugar
1 tbsp curry powder
2 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1/2 tsp ground ginger (or 1 tsp fresh ginger)
1/8 tsp cayenne pepper
1/8 tsp black pepper

Bamboo Skewers

Coconut Lime Cilantro Rice
2 cups basmati rice
1 cup coconut milk
2 tbsp lime juice
1/4 cup chopped cilantro
Salt to taste

To serve: you choice of vegetable, green salad, etc.

INSTRUCTIONS

1. Start by soaking the bamboo sticks in water for at least 1 hour to prevent them from burning. If you don’t have the time, it is okay. The sticks just may break while eating them.

2. Next, prepare the marinade. In a plastic bag or baking dish, combine chicken and the rest of the marinade ingredients. Let the chicken sit in the marinade for at least 30 minutes. The longer the chicken sits the sweeter and more tender it will be.

3. While the chicken is marinating, prepare the rice in one of the following ways. *Note, if you want a Indian sauce add on top of the chicken at the end, save the marinade. Boil it for 4-5 minutes, or until it reaches 165 F degrees. It makes a delicious simmer sauce.

   1. Stovetop: Bring basmati rice and coconut milk to a boil. Reduce heat and simmer for 10-15 minutes, or until the coconut milk is absorbed. Check and stir frequently, don’t let it burn! Once the milk is absorbed, stir in the lime juice and chopped cilantro.

   2. Instant Pot: *NEED TO CHANGE AMOUNTS-do equal amounts of rice to coconut milk. Instead of doing 1 cup coconut milk, combine 2 cups rice and 2 cups coconut milk. Turn instant pot to ‘rice’ mode and it should cook for about 10 minutes. Quick or slow release is okay. Stir in lime juice and cilantro when done.

4. After the chicken has been marinating, thread the chicken pieces onto the skewers.

5. Grill chicken skewers over medium-high heat for 6-8 minutes on each side, or until cooked all the way through.

6. Enjoy over coconut lime cilantro rice and with a side of vegetables.

NUTRITION (per 5-6 oz of chicken + 1/2 cup rice)
Makes 6 servings

413 calories
49g protein (47%)
26g carbs (25%)
13g fat (28%)

NUTRITION (per 5-6 oz chicken, NO rice)
Makes 6 servings

325 calories
10g carbs (12%)
47g protein (57%)
11g fat (30%)

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Indian Tandoori Chicken

Yield: 6 servings

Author: Katie Lees

Prep time: 10 MinCook time: 10 MinInactive time: 30 MinTotal time: 50 Min

This Indian tandoori chicken is made with a variety of delicious spices and perfect when eaten with just about anything. Great with this lime cilantro coconut rice.

Ingredients

MarinadeCoconut Lime Cilantro Rice

• 2 lb chicken breast, cut into thick strips
• 1 can lite coconut milk
• 2 tbsp soy sauce
• 1 tsp garlic
• Juice from 1/2 lime
• Zest from 1 lime
• 2 tbsp brown sugar
• 1 tbsp curry powder
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1/2 tsp ground ginger (or 1 tsp fresh ginger)
• 1/8 tsp cayenne pepper
• 1/8 tsp black pepper
• Bamboo Skewers

Coconut Lime Cilantro Rice

• 2 cups basmati rice
• 1 cup coconut milk
• 2 tbsp lime juice
• 1/4 cup chopped cilantro
• Salt to taste
• To serve: you choice of vegetable, green salad, etc.

Instructions

1. Start by soaking the bamboo sticks in water for at least 1 hour to prevent them from burning. If you don’t have the time, it is okay. The sticks just may break while eating them.
2. Next, prepare the marinade. In a plastic bag or baking dish, combine chicken and the rest of the marinade ingredients. Let the chicken sit for at least 30 minutes. The longer the chicken sits the sweeter and more tender it will be.
3. While the chicken is marinating, prepare the rice in one of the following ways:
4. Stovetop: Bring basmati rice and coconut milk to a boil. Reduce heat and simmer for 15-20 minutes, or until the coconut milk is absorbed. Check frequently, don’t let it burn! Once the milk is absorbed, stir in the lime juice and chopped cilantro.
5. Instant Pot: *NEED TO CHANGE AMOUNTS-do equal amounts of rice to coconut milk. Instead of doing 1 cup coconut milk, combine 2 cups rice and 2 cups coconut milk. Turn instant pot to ‘rice’ mode and it should cook for about 10 minutes. Quick or slow release is okay. Stir in lime juice and cilantro when done.
6. After the chicken has been marinating, thread the chicken pieces onto the skewers.
7. Grill chicken skewers over medium-high heat for 6-8 minutes on each side, or until cooked all the way through.
8. Enjoy over coconut lime cilantro rice and with a side of vegetables.

Calories

287

Fat (grams)

9

Sat. Fat (grams)

3.8

Carbs (grams)

1.6

Fiber (grams)

0

Net carbs

1.6

Sugar (grams)

1.2

Protein (grams)

47

Sodium (milligrams)

214

Cholesterol (grams)

129

serving size = 5-6 oz chicken-- 70% protein 2% carbs 28% fat

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