And so begins the wonderful season of easy back-to-school make-ahead dinners!
But seriously, EASY. Easy like should be embarassed but can’t even be because it’s so good. No cutting boards, no measuring cups or spoons (I’m the queen of eyeballing), and no fuss.
I mean, I’m not headed back to school anytime soon, but I AM headed into a maternity leave this fall and I’m stocking up on those make-ahead meals like my life depends on it. Which it may? Time will tell.
Being that this version is made in the Instant Pot or slow cooker, like any good make-ahead meal, this Coconut Tandoori Chicken is kind of automatically not real tandoori chicken. The “tandoor” in tandoori chicken refers to a special type of clay oven that the the chicken gets roasted in. Normally tandoori chicken has a nice crusty golden brown exterior from all those spices + that high oven heat. Mine does not, because we are skipping the tandoor / oven / grill situation in favor of something easier.
While I’m not always up for a full-blown grilling moment, I DO have a pretty decent stash of spices, a package of chicken in the freezer, and a can of coconut milk sitting in the pantry at any given time. Enter: Coconut Tandoori Chicken. It’s creamy, fall-apart, juicy chicken thigh meat seasoned somewhat aggressively (especially if your roots are Scandinavian) with the warmth and depth of tandoori spices.
So let’s talk about the make-ahead part of this recipe. Ready?
Here’s what you do:
That’s all. *evil laugh*
It’s so easy. You just put everything in a bag and kinda mash it around. I told you I should be embarrassed. This is not fancy, people. Not fancy at all. Pop it in your fridge to make in the next day or two, OR freeze that bad boy for a future dinner.
When you’re ready to cook it, you can either slow cook or pressure cook this magic, which becomes a shredded chicken situation that is brimming with flavor and coated in an almost gravy-like coconut curry-ish sauce.
What are the best ways to eat Coconut Tandoori Chicken? Oh, FRIEND. Let me count the ways.
- Rice bowls.
- Cauli rice.
- Roasted veggies.
It is kind of my new favorite. In and on everything.
Expect to see this Coconut Tandoori Chicken making an appearance again soon in my MEGA DEEP DIVE post all about real food freezer recipes. Yes, that is happening. And yes, easy button lovers should be excited.
Pst! Recipe inspiration for this recipe was from my friend Ali of the excellent Gimme Some Oven!
Coconut Tandoori Chicken made with rich spices and creamy coconut milk. EXTREMELY EASY and so, so yummy.
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons honey
- 2 tablespoons garam masala
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 2 teaspoons salt
- 2 teaspoons turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- 14 ounce can coconut milk
- Freezer Version: 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!
- Instant Pot: Add everything to the Instant Pot. If it’s thawed, cook for 5 minutes + 10 minutes for natural release. If it’s frozen, cook for 15 minutes + 10 minutes natural release. Shred and serve over rice!
- Slow Cooker: 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!
If you let the sauce stand for about 15 minutes before serving, it should thicken up slightly and take on the texture of a light gravy or curry sauce.
I find chicken thighs are pretty small and usually cook quickly, but make sure you check to make sure they’re fully cooked if you are working with larger chicken thighs.
I like to add a side of greens with this recipe to round out the meal – something like steamed broccoli, sautéed spinach, or a green salad.
- Category: Dinner
- Method: Pressure Cooker
- Cuisine: Indian-inspired