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Oven Baked Turmeric Coconut Rice and Tandoori Chicken

Another super easy and SO delicious one tray bake. 1 Dish to clean, under 10minutes to prep and you're done!
Prep Time10 minutes
Cook Time55 minutes
Servings: 4 Serves

Ingredients

  • 1 1/4 cup Water
  • 400 ml Coconut Milk
  • 3/4 Cup Basmati Rice
  • 1/2-1 tsp Turmeric
  • 1/4 tsp salt
  • 4 Small Carrots
  • 1 Sweet Potato
  • Coriander or mint to serve
  • Yoghurt Coconut or greek to serve

Tandoori Chicken

  • 4 Small Chicken Breasts or 2 Large, sliced into 4 pieces
  • 2 TBS Tandoori Paste
  • dash of olive oil

Instructions

  • Preheat oven to 200C.
  • Mix rice, water, coconut milk, turmeric and salt in a lightly greased baking dish
  • Chop sweet potato and carrots into bite sized chunks.
  • Rub Chicken breasts with a touch of oil and tandoori paste, then add to baking dish with carrots and potato.
  • Cover with foil and bake for 45minutes, uncover and place back in oven for 5-10minutes or until liquid has dissolved and rice is sticky and creamy.
  • Serve as is or on top of baby spinach and with a little coriander or mint and yoghurt.