- For the marinade: Add the chicken thighs, coriander, cumin, paprika, turmeric, cayenne, Dynasty Chinese 5 Spice, garam masala, greek yogurt, lemon juice, garlic, and ginger to a bowl. Mix everything, cover, and marinate for at least 1 hour.
- For the dish: Heat a large pan over medium-high heat. Add in the olive oil. When the oil is hot, season the chicken with salt and pepper, then add it to the pan. Cook for 4-5 minutes on one side until browned. Flip the chicken onto the other side and cook for 2 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add the coconut milk, red pepper flakes, turmeric, cumin, and coriander. Mix to combine, then bring it to a simmer. Add in the rice and peas. Nestle the chicken on top. Cover and cook over low heat for 20-25 minutes or until all the liquid has been absorbed and the rice is cooked. Season with salt and pepper to taste.
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