Ingredients

The following ingredients have 4 Servings
  • For the marinade:
  • 1 ½ pounds boneless skinless chicken thighs
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon cayenne pepper
  • ½ tablespoon garam masala
  • 3/4 cup nonfat plain greek yogurt
  • Juice of 1 small lemon
  • 3 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • ¾ teaspoon salt
  • Freshly ground black pepper
  • For the dish:
  • 1 tablespoon olive oil or coconut oil
  • 1 (15 ounce) can lite coconut milk
  • ½ teaspoon red pepper flakes
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • ⅛ teaspoon coriander
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 cup uncooked basmati white rice
  • ¾ cup frozen green peas

Instruction

  • 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.
  • Place a large deep 10 inch skillet over medium high heat. (If you do not have a skillet a large pot will also work very well!) Add in oil; once hot, add in chicken and season generously with freshly ground salt and pepper.
  • Cook until browned 4-5 minutes, then flip and and cook an additional 2 minutes. Remove from pan and transfer to a plate.
  • 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. 
  • Add browned chicken on top. Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes. 
  • 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.
  • To meal prep: This meal serves four. Place rice in a meal prep containers and top with 1 chicken thigh. Garnish with cilantro and green onions.