Tandoori chicken with turmeric coconut rice

Ingredients

1 kg chicken thigh filets

2 tablespoons tandoori paste

2 tablespoons greek yogurt

1 cup of basmati  rice

1 tin of coconut milk/ 1 tin of water

1 teaspoon of turmeric powder

Method

Mix tandoori paste and yogurt in a medium size bowl

Add chicken and ensure all the chicken is covered with paste

Cover with cling wrap and put in the fridge for a minimum of 2 hours or overnight

To cook the rice, rinse in cold water for 5 min

Add to sauce pan

Add tin of coconut milk and  1 tin of water then add turmeric powder

Bring to boil for 20 min, or until rice is almost cooked.

Turn rice off and place lid on till ready to serve

There are a few ways you can cook the chicken

1 on the bbq on medium heat

2 in the oven on 180 for 40 min

3 in the air fryer on 180 for 30 min

When chicken is cooked, allow it to rest for 5 min.

Plate up and eat with any side of green vegetable and a wedge of lemon