Recipe: Tandoori Coconut Chicken 

Author: Allie, Customer Happiness Manager 

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Makes: 6 Servings 

Coconut Tandoori Chicken is loaded with flavorful and warming spices and creamy coconut milk. Best of all, it’s super easy to throw together in a crock pot so you’ll have a delicious and comforting meal ready for you when you wrap up your day!

2 pounds boneless skinless chicken thighs

2 tbsp honey

2 tbsp garam masala

1 tbsp chili powder

1 tbsp garlic powder

1 tbsp cumin

2 tsp salt

2 tsp turmeric

1/2 tsp ground ginger

1/2 tsp cayenne pepper

1 14oz can coconut milk

Garnish:

Hamama Green Onions

Hamama Cilantro Microgreens (or your favorite variety)

Fresh Cilantro

Slow Cooker: Add everything to the slow cooker and cook for 6 hours on high. Shred and serve over rice with your favorite veggies. Be sure to garnish with your green onions and cilantro microgreens! Tip: Make it even more flavorful by making my fragrant coconut rice!

Have an Instant Pot?! This recipe works with that too!

Instant Pot: Add everything to the Instant Pot. If it’s thawed, cook for 5 minutes manual high pressure + 10 minutes for natural release. If it’s frozen, cook for 15 minutes manual high pressure + 10 minutes natural release. Shred and serve over rice with your favorite veggies. Be sure to garnish with your green onions and cilantro microgreens!