Shredded Coconut Tandoori Chicken

Prep 10 min · Cook 20 min · Serves 8 · Original recipe

🧾 Ingredients

Proteins

• 2 lb boneless skinless #chicken thighs

Pantry & Dry Goods

• 2 Tbsp honey
• 14‑oz can #coconut-milk
• 2 cups uncooked rice

Spices & Seasonings

• 2 Tbsp #garam-masala
• 1 Tbsp chili powder
• 1 Tbsp garlic powder
• 1 Tbsp ground cumin
• 2 tsp turmeric
• ½ tsp ground ginger
• ½ tsp cayenne pepper

🔪 Instructions

1. • Cook rice according to package instructions.
2. (Freezer version) Mix chicken thighs, honey, garam masala, chili powder, garlic powder, cumin, salt, turmeric, ground ginger, cayenne pepper, and coconut milk in a freezer‑friendly bag or container. Freeze up to 3 months.
3. Add all ingredients to the Instant Pot. If thawed: cook on high pressure for 12 minutes + 10 minutes natural release. If frozen: cook for 16 minutes + 10 minutes natural release. Shred the chicken and serve over rice.
4. Let the sauce stand ~15 minutes before serving so it thickens slightly into a light gravy/curry texture.

🍽️ Nutrition

Calories Per Serving: 387

% Daily Value

38% Total Fat 29.8g
37% Cholesterol 111.3mg
31% Sodium 710.9mg
3% Total Carbohydrate 8.4g
3%Dietary Fiber 0.8g
Sugars 4.5g
41% Protein 20.3g
5% Vitamin A 43.8µg
1% Vitamin C 0.7mg
20% Iron 3.6mg
9% Potassium 410.1mg
19% Phosphorus 240.5mg