Oven-Baked Tandoori Chicken with Curried Red Lentil Coconut Soup
A tremendously versatile and flavorful curried lentil soup that can easily be made vegan by omitting the chicken and yogurt. If making the tandoori chicken, be sure to allow time for the chicken to marinate at least 12 hours before baking.
½ cup finely chopped cilantro + coarsely chopped cilantro for garnish
3 cups broth or water (or any mix of the two)
sea salt, to taste
freshly ground pepper, to taste
1 13.5-ounce can unsweetened coconut milk, shaken
plain yogurt, for serving
Lime wedges (for serving)
Instructions
Oven-Baked Tandoori Chicken
Combine marinade ingredients in a large bowl and whisk smooth.
Add chicken and marinade to a ziplock bag and toss to coat well. Refrigerate for 12-24 hours.
Preheat oven to 350 degrees.Transfer chicken to baking sheet and spoon the remaining marinade over the chicken chunks.
Bake for around 15 minutes until chicken is cooked through.Once cooked through, broil for about 3 minutes until chicken darkens on the edges.
Curried Red Lentil Coconut Soup
Heat coconut oil in a medium saucepan.
Sauté onion until softened and brown, around 10 minutes.
Add garlic, ginger, curry powder, and Garam Masala and sauté for a few minutes.
Stir in lentils and cook for another minute or so .
Add tomatoes, ½ cup cilantro, a four-fingered pinch of salt, a generous grind of fresh pepper and broth/water and coconut milk.
Bring to a boil, add tandoori chicken, reduce heat and simmer, stirring occasionally, for about 25 minutes until lentils are cooked.
Taste soup and add more salt and pepper if desired.
To serve, divide among bowls and drizzle with plain yogurt, toss extra cilantro on top and squeeze a lime wedge over each bowl. Serve with extra lime wedges. ENOJY!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2018/04/13/oven-baked-tandoori-chicken-with-curried-red-lentil-coconut-soup/