Simple Chicken Tikka Masala (VG option)
This is a dairy-free, low-sugar take on our favorite Indian dish. It's packed with anti-inflammatory spices, fiber and protein, so it's ultra nourishing and cozy. It's also a one pot meal and freezes well! If you're into Indian food, you'll likely turn to this one again and again.
INGREDIENTS
Simple Chicken Tikka Masala (VG option)
2 tbs avocado oil
1 sweet onion, diced
1 tbs ground cumin
5 medium cloves of garlic, minced
2 tbs fresh ginger, minced
1 medium bell pepper, sliced into 1” pieces
1 jalapeno, 5 thai chilis, or 1 serrano pepper (optional)
1.25 lbs chicken breast, cubed (to make this vegan, sub with more chickpeas)
1 tbs coriander, ground
1 tsp paprika
3/4 tsp quality salt like Redmond’s Sea Salt (plus more to taste at end)
30 oz crushed tomatoes
29 oz chickpeas, drained and rinsed
2 tbs honey
1 tsp turmeric powder
4 tsp garam masala
14 oz coconut milk, full fat, guar gum free
Cayenne to taste, used to adjust heat at the end
Brown rice (to serve)
Cilantro (to serve, optional)
Cashews (to serve, optional)
METHOD
Heat the avocado oil in a large pot over medium-low heat. Add the onions and cumin. Cook until the onions are slightly translucent, roughly 5 minutes, stirring occasionally.
Add the garlic, ginger, bell pepper, and hot peppers of choice (optional). Cook for another 5 minutes.
Add the chicken, coriander, paprika, and salt. Stir to coat and cook until the chicken is no longer pink on the outside, roughly 3 minutes.
Add the crushed tomatoes, chickpeas, honey, garam masala and turmeric. Bring to a gentle simmer and cook uncovered until nice and thick, approximately 20 minutes.
Lastly, add the coconut milk and simmer another 5 minutes. Season to taste at the end. Add more salt as needed, cayenne if you prefer more spice, and more garam masala if you prefer more depth.
Serve over brown rice with cilantro (detoxifying), and maybe some crushed cashews for crunch.
FREEZE WORTHY
This dish freezes well! I now always make a double batch and freeze some.