Recipe: Weeknight Tandoori Chicken from new cookbook, ‘100 Days of Real Food on a Budget‘

Lisa Leake, the Charlotte area blogger behind the New York Times best-selling cookbook “100 Days of Real Food,” has a new book out that‘s designed for frugal shoppers looking for healthy options.

“100 Days of Real Food on a Budget” offers tips and recipes aimed at helping families cut out processed foods without breaking the bank.

The book not only provides new ideas for meals, it also includes the total cost for all of the necessary ingredients, helping budget shoppers find meals that will work for them. The book features recipes for dishes that don‘t required processed foods and cost $15 or less.

Leake lives with her husband and two daughters in Charlotte. You can about her and her cookbooks on her blog, .

Today, she shares a recipe for one of the dishes featured in the new cookbook – Weeknight Tandoori Chicken.

Here‘s what she wrote about it: “I almost never think to cook Indian food for some reason, but we received tandoori chicken in a Blue Apron box once and it turned out to be really good (love how those boxes help us branch out on occasion)! So I decided to make my own version of this flavorful recipe, and it’s quick and easy enough for any busy weeknight.”

And here‘s how to make it!

Weeknight Tandoori Chicken

Difficulty: Easy
Prep time: 10 to 15 minutes
Cook time: 12 to 16 minutes
Makes 6 servings

1½ teaspoons garlic powder

1½ teaspoons ground coriander

1½ teaspoons ground cumin

1 teaspoon ground ginger

1 teaspoon salt

½ teaspoon cayenne pepper

1½ pounds boneless, skinless chicken thighs

1 tablespoon olive oil or coconut oil

One 13-ounce can coconut milk

One 8-ounce can tomato sauce

2 ounces fresh spinach (2 to 2½ cups)

6 servings brown rice, cooked according to package directions

Suggested accompaniments: Cilantro, mint leaves, and plain yogurt

1. In a medium bowl, combine the garlic powder, coriander, cumin, ginger, salt, and cayenne with a fork. Dredge the chicken in the spice mixture and set aside.

2. In a large skillet, heat the oil over medium heat. Add the chicken, sprinkle any remaining spices on top, and sear until golden brown, 2 to 3 minutes on each side.

3. Add the coconut milk and tomato sauce, bring to a boil, and cover with a lid. Reduce the heat to low and cook until the chicken is done all the way through (no longer pink), 8 to 10 minutes.

4. Layer in bowls with brown rice on the bottom, then spinach, chicken, sauce, yogurt, and fresh herbs. Enjoy!

SHOPPING LIST

1½ pounds boneless, skinless chicken thighs $4.04

One 13.5-ounce can coconut milk $1.49

One 8-ounce can tomato sauce $0.27

One 5-ounce bag fresh spinach $2.49

One 16-ounce bag brown rice $1.00

TOTAL $9.29

COST PER SERVING $1.55

PANTRY AND FRIDGE CHECKLIST

1½ teaspoons garlic powder

1½ teaspoons ground coriander

1½ teaspoons ground cumin

1 teaspoon ground ginger

Salt

½ teaspoon cayenne pepper

1 tablespoon olive oil or coconut oil

INGREDIENTS LEFT OVER

Spinach

Brown rice

This recipe is gluten free, dairy free (if the yogurt accompaniment is not used), freezer-friendly (without accompaniments) and nut free.

From 100 Days of Real Food: On a Budget by Lisa Leake.

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