Active Time

　　10–15 minutes

　　Total Time

　　30 minutes

　　I almost never think to cook Indian food for some reason, but we received tandoori chicken in a Blue Apron box once and it turned out to be really good (love how those boxes help us branch out on occasion)! So I decided to make my own version of this flavorful recipe, and it’s quick and easy enough for any busy weeknight.

　　

Ingredients

6 servings

　　1 1/2 teaspoons garlic powder

　　1 1/2 teaspoons ground coriander

　　1 1/2 teaspoons ground cumin

　　1 teaspoon ground ginger

　　1 teaspoon salt

　　1/2 teaspoon cayenne pepper

　　1 1/2 pounds boneless skinless chicken thighs

　　1 tablespoon olive oil (or coconut oil)

　　1 (13-ounce) can coconut milk

　　1 (8-ounce) can tomato sauce

　　2 ounces fresh spinach (about 2 to 2 1/2 cups)

　　6 servings brown rice, cooked according to package directions

　　Suggested accompaniments: Cilantro, mint leaves, and plain yogurt

　　

Step 1

In a medium bowl, combine the garlic powder, coriander, cumin, ginger, salt, and cayenne with a fork. Dredge the chicken in the spice mixture and set aside.

　　

Step 2

In a large skillet, heat the oil over medium heat. Add the chicken, sprinkle any remaining spices on top, and sear until golden brown, 2 to 3 minutes on each side.

　　

Step 3

Add the coconut milk and tomato sauce, bring to a boil, and cover with a lid. Reduce the heat to low and cook until the chicken is done all the way through (no longer pink), 8 to 10 minutes.

　　

Step 4

Layer in bowls with brown rice on the bottom, then spinach, chicken, sauce, yogurt, and fresh herbs. Enjoy!

　　From 100 Days of Real Food: On a Budget © 2018 by Lisa Leake. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.