Tandoori Chicken & Brown Rice with Coconut-Tomato Sauce & Mint Yogurt

Tandoori Chicken & Brown Rice

with Coconut-Tomato Sauce & Mint Yogurt

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Indian cooking is all about balancing diverse flavors. Sometimes—as in this recipe—all it takes are two deliciously contrasting ingredients to create that balance. The acidity of tomato sauce perfectly cuts the sweet richness of coconut milk. Simmered together with complex tandoori spices (including garam masala, turmeric and cardamom), they make a powerfully flavorful sauce for seared, spiced chicken and brown rice. Served on the side, a sauce of tart yogurt and fresh mint completes our unique spin on a traditional meal.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
fresh
ingredients
Tandoori Chicken & Brown Rice with Coconut-Tomato Sauce & Mint Yogurt
Title
time-saving
tips & techniques
Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to medium-low. Simmer 28 to 30 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff with a fork. Set aside in a warm place.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Peel and mince the garlic and ginger. Pick the cilantro leaves off the stems; discard the stems. Pick the mint leaves of the stems; discard the stems and roughly chop the leaves. In a small bowl, combine the yogurt and mint; season with salt and pepper to taste.

Start the chicken:
3 Start the chicken:

While the rice continues to cook, pat the chicken dry with paper towels; season on both sides with salt, pepper and half the spice blend. In a large, high-sided pan (or pot), heat 1 tablespoon of oil on medium-high until hot. Add the seasoned chicken, skin sides down. Cook 6 to 8 minutes on the first side, or until browned. Carefully drain off and discard any drippings from the pan.

Make the sauce:
4 Make the sauce:

Reduce the heat to medium. Flip the chicken and add the garlic, ginger and remaining spice blend; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the tomato sauce and coconut milk (shaking the can just before opening); season with salt and pepper. Stir until thoroughly combined. Simmer, stirring occasionally, 6 to 8 minutes, or until the chicken is cooked through and the liquid has thickened.

Finish & serve your dish:
5 Finish & serve your dish:

Add the spinach to the pan of chicken and sauce; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Remove from heat; season with salt and pepper to taste. Divide the cooked rice between 4 dishes. Top with the finished chicken and sauce. Garnish with the cilantro. Serve with the mint yogurt on the side. Enjoy!

Tips from Home Chefs

Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to medium-low. Simmer 28 to 30 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff with a fork. Set aside in a warm place.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Peel and mince the garlic and ginger. Pick the cilantro leaves off the stems; discard the stems. Pick the mint leaves of the stems; discard the stems and roughly chop the leaves. In a small bowl, combine the yogurt and mint; season with salt and pepper to taste.

Prepare the ingredients:
Start the chicken:
3 Start the chicken:

While the rice continues to cook, pat the chicken dry with paper towels; season on both sides with salt, pepper and half the spice blend. In a large, high-sided pan (or pot), heat 1 tablespoon of oil on medium-high until hot. Add the seasoned chicken, skin sides down. Cook 6 to 8 minutes on the first side, or until browned. Carefully drain off and discard any drippings from the pan.

4 Make the sauce:

Reduce the heat to medium. Flip the chicken and add the garlic, ginger and remaining spice blend; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the tomato sauce and coconut milk (shaking the can just before opening); season with salt and pepper. Stir until thoroughly combined. Simmer, stirring occasionally, 6 to 8 minutes, or until the chicken is cooked through and the liquid has thickened.

Make the sauce:
Finish & serve your dish:
5 Finish & serve your dish:

Add the spinach to the pan of chicken and sauce; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Remove from heat; season with salt and pepper to taste. Divide the cooked rice between 4 dishes. Top with the finished chicken and sauce. Garnish with the cilantro. Serve with the mint yogurt on the side. Enjoy!

Browse Steps
1 of 5