Tandoori Chicken and Vegetable Curry

Name: Tandoori Chicken and Vegetable Curry
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Cuisine: Indian
Ingredients: 100 g coconut yogurt; 2 tbsp tandoori spice mix; 2 large skinless chicken breasts, cut into chunks; 1 large large onion, chopped; 1 large red bell pepper, cut into chunks; 250 ml passata (sieved tomatoes); 250 g cooked basmati rice; 100 g frozen peas; ¼ cup fresh coriander, roughly chopped; 200 ml water; salt and black pepper to taste

Recipe GLPRf2155b7844110d

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Indian

Main Course

55 min

254 cal

Servings: 6

Grill

SNAP eligible

A vibrant, aromatic curry featuring grilled tandoori-marinated chicken breast alongside a fragrant sauce of caramelized onions, sweet peppers, and tomato passata. Served with fluffy basmati rice, tender peas, and topped with fresh coriander. The coconut yogurt marinade keeps the chicken moist while the spices add warm, complex flavor. A lighter curry that's naturally low in sodium and allergen-friendly.

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Ingredients

100 g coconut yogurt

2 tbsp tandoori spice mix

2 large skinless chicken breasts, cut into chunks

1 large large onion, chopped

1 large red bell pepper, cut into chunks

250 ml passata (sieved tomatoes)

250 g cooked basmati rice

100 g frozen peas

¼ cup fresh coriander, roughly chopped

200 ml water

salt and black pepper to taste

Directions

In a bowl, whisk together 75g of the coconut yogurt with 1 tablespoon of the tandoori spice mix. Season with salt and pepper. Add the chicken breast chunks and stir to coat evenly. Cover and refrigerate for at least 15 minutes, or up to overnight for deeper flavor.
In a large pan, heat the remaining 1 tablespoon of tandoori spice mix over medium heat with the chopped onion and about 150ml of water. Stir frequently and cook for 5 minutes until the onion begins to soften and the spices become fragrant.
Add the red pepper chunks and passata to the pan. Stir well and bring to a gentle simmer. Continue cooking while preparing the chicken.
Preheat your grill to high heat. Remove the chicken from the marinade, shaking off any excess yogurt. Arrange the chunks on a grill tray and place under the high-heat grill. Cook until the edges begin to char and the internal temperature reaches 165°F, approximately 10-12 minutes, stirring halfway through for even cooking.
While the chicken grills, place the cooked basmati rice and frozen peas in another pan with about 50ml of water. Heat through over medium heat, stirring occasionally, for 3-4 minutes until the peas are warmed through.
Stir most of the fresh coriander into the simmering curry sauce. Divide the rice and peas among serving plates, then top with the grilled tandoori chicken and sauce. Dollop with the remaining coconut yogurt and scatter the reserved coriander on top before serving.

Comments

Grocery List Plus Editorial Staff3.75

Tandoori spice mix and coconut yogurt require a second stop—either Harris Teeter's international aisle or ALDI's specialty section—adding real errand time to a weeknight. The 55-minute claim glosses over rice cooking and ingredient prep; budget 75 minutes total for a weeknight reality check. At roughly $2.50–$3.00 per serving once you track down all components, this lands mid-range for a six-person meal. The dish reheats well and feeds a family without fussy technique, but the ingredient hunt is the main caveat for spontaneous cooking.