Marinade Ingredients:
- 1 ½ pounds boneless skinless chicken thighs
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp cayenne pepper
- 1.5 tsp garam masala
- 3/4 cup nonfat plain greek yogurt
- Juice of 1 small lemon
- ¾ tsp salt
- Freshly ground black pepper
For the Dish:
- 1 can coconut milk
- ½ tsp red pepper flakes
- 1/2 tsp turmeric
- 1/2 tsp cumin
- ⅛ tsp coriander
- 1/2 tsp salt
- Freshly ground black pepper
- 1 cup uncooked basmati rice
- ¾ cup frozen green peas
Instructions
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Add chicken, coriander, cumin, paprika, turmeric, cayenne pepper, garam masala, greek yogurt, lemon juice, garlic, ginger and salt and pepper to a large bowl; mix with a spoon to combine and coat the chicken and then cover with plastic wrap and place in fridge for anywhere from 1-8 hours to marinate the chicken.
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Place a large deep 10 inch skillet over medium high heat. Add in oil; once hot, add in chicken and season generously with freshly ground salt and pepper.
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Cook until browned 4-5 minutes, then flip and and cook an additional 2 minutes. Remove from pan and transfer to a plate.
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In the same skillet, add in coconut milk, red pepper flakes, turmeric, cumin, coriander and salt and pepper. Bring to a simmer, then fold in the uncooked rice and peas, making sure it is evenly distributed.
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Add browned chicken on top. Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes.
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After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro and serve with extra yogurt if you’d like.