Chicken Rendang Tandoori

This was a first attempt at using my new tandoori pot, which I got for Christmas.

1 tbsp vegetable oil
1 large onion (I used 2 small)
1 clove garlic
3 chicken thighs
1 pot rendang paste (came with the pot, I'll look up the spice mix later)
1 green chilli
1 dried, red chilli (ground up with my new pestle and mortar)
1 tin chopped tomatoes
1 courgette, sliced
1 red pepper, sliced
1 green pepper, sliced
2 tbsp basmati rice
2 tbsp water

Heat the oven to c. 180C.

Heat the oil in a large frying pan. Add the onion and garlic and soften, then add the paste and heat through.

Add the chicken thighs, sealing on both sides in the spices.

Pour the tomatoes into the tandoori pot. Add the courgette, peppers, water and rice, and stir.

Layer the chicken mix over the top of the pot and cover.

Place in the oven for about 50 minutes.