To nourish your mind as well as your body

Anger and intolerance are the enemies of correct understanding.

-Mahatma Gandhi

Thursday, July 28, 2011

Chicken Tikka Masala

I love Indian food and one of my favorite dishes is chicken tikka masala. There are so many delicious flavors and the texture of the curry is wonderful on the tongue. All that said, eating out is expensive and doesn't let you fill those early morning curry cravings, so I decided to figure out an easy way to get the tikka masala experience in my own kitchen. Here's what I came up with.

Chicken Tikka Masala 
(serves 4)

~1.5 lbs chicken tenders, diced into bite size pieces (~2 inches)
6oz can of organic tomato paste
16oz coconut milk
2 tbsp coconut oil
2 tbsp garlic, diced
1 white onion, diced
powdered ginger, to taste
turmeric, to taste
sea salt, to taste
handful sliced almonds

Heat coconut oil in a pot (one with a lid) on low heat. Add the diced onion to the pot and caramelize it until it's browned. Add garlic and stir to mix with the onions. Sprinkle turmeric and ginger over the contents of the pot to taste. I added enough to coat the onions and garlic with each (~1/2 tbsp). Add one turn of ground sea salt. Pour in the coconut milk and tomato paste and stir until the sauce is yummy orange color. Turn the heat up to high and add the chicken, making sure that all the meat is completely submerged in the sauce. Cover the pot and cook for about 15 minutes, stirring occasionally.
You can serve this over rice, but I used leftover spaghetti squash and it was delicious! For the spaghetti squash option, you'll want to halve the spaghetti squashes, put them face down on aluminum foil on a cookie sheet, and bake at 350 F for 25 minutes, pulling at the spaghetti squash with a fork.
Go on, have a peace! Enjoy!

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