Chicken Tikka Masala
Difficulty : Super easy
Preparation time:
10m
Cooking time:
30m
This curry is lovely served with cauliflower rice but it’s so good it’s just as delicious eaten on its own with a spoon!
Ingredients
For 2 people (
)
Recipe
- 4 Chicken thighs
- 1 tablespoon(s) Olive Oil
- 0.5 Tinned Coconut Milk
- 1 tablespoon(s) Tomato Puree
- 0.5 Onion
- 1 bunch Fresh Coriander
- 0.5 tablespoon(s) garam masala
- 1 Garlic clove(s)
- 100 grams Coconut cream
- 1 Tinned Tomatoes
- 1 teaspoon(s) ground coriander
- 1 teaspoon(s) Ground Cinnamon
- Sea Salt
- Black Pepper
Nutritional Facts (per serving)
- Kcal: 512 kcal
- Sugars (g): 4g
- Carbs: 10g
- Fat: 39g
- Saturated fat (g): 18g
- Proteins: 34g
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Directions
- Make sure the chicken thighs are skinless and boneless and then chop them into bite sized chunks.
- Chop the onion.
- Crush the garlic.
- Chop the fresh coriander.
- Heat the olive oil in a casserole pot or large frying pan over a high heat and when hot add the chicken thighs. Brown the chicken thighs on all sides and then remove the chicken to a plate.
- Reduce the heat to medium and add the onion and garlic. Saute until the onion is translucent.
- Add the chicken back to the pot, and add the tinned tomatoes, ground coriander, garam masala, cinnamon, and coconut milk. Stir.
- Season with sea salt and freshly ground black pepper. Add the tomato puree and stir well.
- Bring up to a simmer and let simmer for 30 minutes or until chicken is cooked through and tender.
- Just before serving, stir the coconut cream and chopped coriander into the chicken tikka masala.
- Serve with cauliflower rice if you wish.
