Fast 1-Pans Tandoori Chicken

• 200 g Griekse yoghurt
• 4 el zonnebloemolie
• 4 tl The Spice Club Tandoori kruidenmix
• 4 teentjes knoflook, fijngehakt
• 400 g kippendijfilets, in stukjes gesneden
• 2,5 cm verse gember, geraspt
• 2 rode uien, in halve ringen gesneden
• 3 paprika's (geel en rood), in reepjes gesneden
• 30 g amandelschaafsel, licht geroosterd
• 200 ml kokosmelk
• 140 g tomatenpuree
• 225 g basmatirijst
• 350-400 ml kippenbouillon
• 200 g verse spinazie
• Lekker met naan of pita broodjes

Marinating the chicken Mix the Greek yogurt with 2 tbsp sunflower oil, The Spice Club Tandoori spice mix, garlic and ginger in a large bowl. Add the chicken fetch silets and mix well so that all pieces of chicken are covered. Let the chicken marinate for at least 10 minutes (or longer for more taste).

Cooking the chicken and vegetables Heat 2 tbsp sunflower oil in a large deep pan over medium heat. Add the red onions and peppers and fry them for 5 minutes until they start to get soft.
Add the marinated chicken to the pan and fry for 5-7 minutes, until the chicken is golden brown all around.

Add rice and coconut milk Stir the tomato puree into the pan and fry it for 2 minutes. Then add the basmati rice and mix well. Add the chicken broth and coconut milk. Bring to the boil, cover the pan and let it simmer for 15 minutes over low heat, until the rice is cooked.

Finish the dish Add the spinach to the pan and stir it carefully until the leaves have shrunk. Season with salt and pepper.
Garnish with roasted almond shavings for a crispy bite.

Serve Serve the Tandoori chicken directly from the pan with possibly some fresh coriander or yogurt for extra freshness.