Posted by Megan | Chicken, Dinner, Global, Indian, Meat, Misc, Sides

A week ago today, I started this blog post. Clearly I’m on top of my game because I’m just now getting around to finishing typing out all the recipes. Oh well-here’s what I had to say when I made this:

I did not plan this right. I thought I would be getting home from work in enough time to get this dinner going and still making it to our Salsa class at 6:45. Whoopsies!! However, despite my uh-oh, we still made it to Swing class at 7:30 AND got to enjoy this flavorful dinner. And despite having been adamantly taking photos of our dinners to add to the blog after getting my computer back from repair, this dinner made me so frazzled I forgot! I apologize for that, but I can promise you it looked appetizing (despite my having burned some of the coconut rice in my mild frenzy).

Tandoori Chicken (adapted from Budget Bytes; serves 4)
2-3 chicken breasts
1/2 cup plain yogurt
1 tbsp lemon juice
2 cloves garlic
ginger (fresh or powdered)
1/2 tsp salt
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp tumeric
1/2 tsp cayenne pper
1/2 tbsp garam masala
1 1/2 tbsp paprika, divided


Cut chicken breasts into small chunks. Place in a large ziploc bag. Add the rest of the ingredients to the bag (only use 1/2 tbsp of paprika at this point), closing the bag tightly and smooshing the ingredients around. Let sit in refrigerator overnight to marinate.

The next day, preheat the oven to 425 degrees. Cover a baking sheet in foil and spray with nonstick spray. Place chicken pieces in a bowl (Beth from BB recommends wiping excess marinade off, but I just used tongs to get the chicken out of the bag, so most of the extra marinade just stayed in the bag). Sprinkle last tbsp of paprika and a little salt, tossing to coat. Place chicken pieces on prepared baking sheet, spread out so they do not touch. Bake for 15 minutes, then take them out to turn them before baking another 15 minutes. Savor the flavor 🙂

Recipe: Budget Bytes: Tandoori Chicken Bites

Coconut Rice (adapted from Budget Bytes; serves 4)
1 cup jasmine rice
1 can coconut milk
1 clove minced garlic
1/2 tsp salt

Place rice, coconut milk, garlic, salt, and 1 1/2 cups of water in a pot. Place a lid on the pot and bring the mixture to a boil, stirring so it doesn’t burn to the bottom. Once it boils, turn the heat down to “low” and let it cook on low for 30-40 minutes. Do not take the top off because it will let moisture escape! Once rice has cooked, let sit off of the burner for another 15 minutes before serving. Fluff and serve!

There are two different recipes for this one that aren’t terribly different, but I’ll post them both: Budget Bytes: Savory Coconut Rice and Savory Coconut Rice Take 2

Okra Curry (adapted from Simply in Season; serves 4)
1/2 cup onion (sliced)
1/4 tsp garlic (minced)
1/4 tsp ground ginger
1/4 tsp ground turmeric
1/4 tsp chili powder
1 pound okra (cleaned and trimmed)
1/2 tsp salt
1 cup tomatoes (sliced)

In frypan, saute onion in 2 tbsps oil until golden. Add ginger, garlic and spices and saute for a few minutes. Add okra and salt, cooking for a few minutes. Add tomatoes and fry for a few minutes until liquids evaporate. Serve!

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