Tandoori Coconut Chicken Curry Food

INSTANT POT COCONUT TANDOORI-INSPIRED CHICKEN

Steps:

• Mix everything together in a freezer-friendly bag or container. Place in the freezer and store up to three months. When you're ready to cook, follow the directions below!
• : Add everything to the Instant Pot. If it's thawed, cook for 5 minutes manual high pressure + 10 minutes for natural release. If it's frozen, cook for 15 minutes manual high pressure + 10 minutes natural release. Shred and serve over rice!
• Add everything to the slow cooker. If it's thawed, cook for 4 hours on high, or 6 hours on low. If it's frozen, cook for 6 hours on high. Shred and serve over rice!

TANDOORI COCONUT CHICKEN CURRY

Steps:

• Pour the oil into a large deep saucepan, add the cloves and cardamom pods and cook over a low-medium heat until the oil is hot and the cloves and cardamom become aromatic. Turn down the heat and add the onion and try gently for 10 minutes stirring frequently until the onion browns. Stir in the garlic and fry for about 1-2 minutes.
• Sprinkle in the ground ginger and tandoori masala powder, mix well and cook for about a minute. Add the tomato puree, sugar, fresh ginger and chillies, mix well and cook for 1-2 minutes. These ingredients can be mixed together beforehand and added in one go.
• Add the chicken to the pan, mix well coating the chicken thoroughly and cook for 2-3 minutes, stirring all the time. Pour in the coconut milk and mix well. Bring to a gentle simmer, then cook, uncovered, for 15 minutes, stirring occasionally to avoid any sticking. Replace the lid and cook for another 10 minutes. Season to taste with salt and serve sprinkled with the chopped coriander with some rice.
• The important ingredient here is 'Tandoori Masala', which is a spice blend available from your local Asian grocers, you may even find it in the supermarket
• I have made this countless times and it never fails to satisfy. try making it without the chillies for those with an aversion to 'hot' food ..... it is equally as tasty!

TANDOORI CHICKEN LEGS WITH COCONUT RICE

Steps:

• Preheat oven to 200c.
• Either combine tandoori paste and yogurt in a large bowl, add chicken toss to coat or remove bag from fridge if you chose to marinate.
• Place chicken in a large baking dish, cook uncovered, about 25-30 Min's or until cooked through, baste occasionally.
• While chicken is cooking, combine rice, water and coconut cream in a saucepan, bring to the boil, stirring occasionally, reduce heat, simmer covered, about 20 Min's or until rice is tender, stir occasionally to prevent sticking.
• Remove from heat add chopped onion stir gently to combine, cover and stand for 5 Min's.
• To Serve: Place spoonfuls of rice on plate top with chicken, sprinkle coriander over. Serve mint yogurt raita on the side if you desire.