My younger children do not like anything even moderately spicy, so when I feel like having food with a bit more of a kick, I need to make a plan. Sometimes that means the kids get something different to eat or I make something to a certain point and then separate theirs from ours. Such was the case tonight.
Marinate chicken pieces (I used thighs, bone-in but skin removed) in about a cup of sour cream or plain Greek yogurt and 2-3 tbsp Sweet Coconut Lime. Dice one onion and saute in oil; add chicken and cook for about 10 minutes. (I cook dishes like this in my Everything Pan.) Add one cup prepared Chicken or Vegetable Bouillon and simmer for another 10 minutes. (At this point, I removed a few pieces and put in a covered ovenproof dish and placed in a 350 degree oven.)
To the chicken remaining on the stove, I added 2 cups of my Spicy Tomato Soup (because it was still on the stove from lunch time). If I didn't have this handy, I would have added one can of tomatoes. Cook for about 30 minutes on medium to meld all the lovely flavours together. At about the 20-minute mark, add 1/2 can of coconut milk.
Serve with Tandoori Bananas (below), shredded carrots, peanuts, and rice vermecilli. If this is not spicy enough, add some Sriracha or sweet chili sauce.
Marinate chicken pieces (I used thighs, bone-in but skin removed) in about a cup of sour cream or plain Greek yogurt and 2-3 tbsp Sweet Coconut Lime. Dice one onion and saute in oil; add chicken and cook for about 10 minutes. (I cook dishes like this in my Everything Pan.) Add one cup prepared Chicken or Vegetable Bouillon and simmer for another 10 minutes. (At this point, I removed a few pieces and put in a covered ovenproof dish and placed in a 350 degree oven.)
To the chicken remaining on the stove, I added 2 cups of my Spicy Tomato Soup (because it was still on the stove from lunch time). If I didn't have this handy, I would have added one can of tomatoes. Cook for about 30 minutes on medium to meld all the lovely flavours together. At about the 20-minute mark, add 1/2 can of coconut milk.
Serve with Tandoori Bananas (below), shredded carrots, peanuts, and rice vermecilli. If this is not spicy enough, add some Sriracha or sweet chili sauce.
Tandoori Bananas
Slice one or two bananas in 1-inch chunks. Melt 1 tbsp butter and add 1-2 tbsp brown sugar and the bananas. Sprinkle with 1 tsp Tandoori Spice. Cook 1-2 minutes.