Tag Archives: rice

Chicken, Rice, and Veggies with Tandoori, Sweet Curry and Coconut

I love Indian food so I tried making some stuff at home;  not  authentic, but tastes amazing and totally killed the craving.

There are plenty of markets that sell tandoori and curry seasonings. I got my from penzey’s spices. They have a great online catalog you can take a stroll in and find all kinds of awesome stuff each time.

With this you can pretty much add as much or as little of the spices as you prefer.

Tandoori chicken is marinated over night in yogurt and spices and then cooked in a very hot clay oven. Cooking it at such a high temp locks in the juices, but since I don’t have a clay oven I just set mine at it’s highest temp.


Tandoori Seasoned Chicken

  • Chicken, either boned pieces, or tenderloins, enough for 2-4 ppl
  • 2 cups of plain yogurt, roughly
  • 1 1/2 tbsp tandoori seasoning, or 2 small palms full
  • 1 tbsp lemon juice
  • 1 clove chopped garlic


  • 1 cup basmati, or Indian rice
  • 1 cup chicken broth
  • 1 cup coconut milk
  • 1 1/2 tsp sweet curry powder
  • 1/4 tsp turmeric


  • 1 small or 1/2 large yellow onion, sliced or chopped
  • 3 carrots, peeled and chopped
  • Couple large handfuls of baby spinach
  • 1 garlic clove chopped
  • 1 tbsp cooking oil
  • 1/2 tsp sweet curry powder
  • few shakes turmeric
  • few splashes chicken broth
  • few splashes coconut milk


  • Nan bread, (you can find this in the bakery at most grocery stores)
  • Spices: salt, pepper, onion powder, tandoori, curry.  Taste food while cooking. if you think it needs more of something make adjustments
  • Chutney of your choice (I’m using mango), lime pickle (would be near chutney in grocery store)


  • Baking pan or oven safe skillet for chicken
  • Skillet, med-lg for veggies
  • Pot with lid for rice

Marinate. Combine yogurt, tandoori seasoning, garlic, and lemon juice in a lg bowl, blend, and add chicken, making sure to coat all sides of each piece. Leave this in your fridge overnight.

Set your oven at the highest temp it’s got.

Cook your rice as per instructions on box/bag but switch the water out for chicken broth and coconut milk. So if it call for 2 cups water, do 1 1/4 broth and 3/4 coconut milk. It doesn’t have to be that exact ratio as long as the amount is the same. Stir in all seasonings and cover and cook.

Prep your veggies.

Put chicken in baking pan/ skillet and stick in oven. Turn this once and cook for about 20 min or until blackened.

Heat oil in other skillet and begin to cook onions and carrots. Once they start getting soft add tomatoes and spices. Let cook for about 10 mins and add spinach. Mixing. Veggies are ready when tender, roughly 15-18 mins.

Once everything is finished, plate. Then add chicken broth and coconut milk to veggie skillet (without veggies) and whisk while on med/hi heat for about a min. Pour over rice and veggies.

Mexican Tortilla Tower, and Guacamole: with Photos

Ok, so this isn’t really a tower….more like 2 stories of deliciousness. You can use this chicken and rice mix for lots of stuff. Burritos. Nachos. Tacos. Good with eggs in the morning. Really whatever you feel like. It has spinach which is super good for you, and all together this meal is definitely healthy and balanced.

This is probably enough to feed 4 people, and leftovers won’t go to waste.


Chicken Mix

  • 2 skinless boneless breasts
  • 1 can tomatoes, diced or chopped
  • 1 package precooked rice, Mexican, brown, or wild
  • 3 handfuls of fresh baby spinach
  • 1 package of taco seasoning
  • couple shakes onion powder
  • few shakes chili powder
  • 1 shake cinnamon
  • 1 tbsp vegetable oil
  • 1 tsp chopped garlic, fresh or jarred
  • 1/2 cup water


  • 2 avocados
  • 1 handful of fresh cilantro, chopped fine
  • ¼ purple onion, chopped fine
  • Juice of 1 lime, with pulp
  • Salt and pepper


  • Tortillas
  • Butter or substitute for frying tortillas
  • Cheez, Mexican shredded

Optional Sides

  • Salsa
  • Chopped tomatoes
  • Hot sauce
  • Sour cream


  • Sauce pan
  • Large frying pan or wok
  • Frying pan or grilled for tortillas
  • Large spoon
  • Whisk or fork
  • Bowl

First thing you want to do is boil your chicken breast. This can take about 15 to 20 mins, but check it by cutting it open and making sure it isn’t pink.

Once that’s cooked, shred the chicken by pulling it apart with 2 forks.

Set your stove top to med/high and, in your large frying pan, add veggie oil and garlic.

In 3 minutes add chicken, rice, canned tomatoes (with juice), water, taco seasoning, and spices. Stir well and turn to low/med heat. 


Next add spinach and stir until wilted..  Simmer this, allowing the liquid to steam out; stir occasionally. If the liquid cooks out too quickly, say in less than 10 minutes, add water and allow to simmer again. Simmering makes the flavours come together better. However, try not to cook for more than 15 mins as overcooking will take away the freshness.

Once your chicken mixture is cooked, you can start your guac. Cut avocados in half and remove the pit by holding the half with the pit in your hand (pit facing up), carefully hitting your knife into it, and twisting. The pit will pop right out. **It was hard to take a picture of this, but imagine your holding this half in your palm, you wack the pit with yer knife, and turn.

Add avocados to bowl along with onion, cilantro, and lime.

Using your whisk, mash mixture together, but don’t over mash. Some lumps are good. Salt and pepper to taste.

Add a little butter to your frying pan and start toasting tortillas on both sides. Fry up as many of these as you need; 2/person.

Plate 1 tortilla, top with chicken  mixture, another tortilla, more mix, cheez and a scoop of guac on top. **If cheez doesn’t melt, I’d throw it in the microwave for about 10 seconds before adding guac.

Ta da!