Chicken Tikka Masala
Serves 4
| calories 586 kcal |
| totalFat 14g |
| totalCarbohydrates 70g |
| protein 50g |
- 1tbsp. 100% coconut oil
- 500g chicken breast
- 1 onion
- 4 garlic clove
- 1tbsp. ginger
- 2tbsp. tomato puree
- 1 tsp. turmeric
- 1 tsp. garam masala
- 1/4 tsp. chilli powder
- 400g tinned tomatoes
- 350ml chicken stock
- 3tbsp. full-fat greek yoghurt
- 150g cooked basmati rice - 50g uncooked
- 1 flatbread
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20g chopped cashews
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First, heat the coconut oil in a frying pan over medium heat. Add the diced chicken and chopped onion, season with salt and pepper, and cook until the chicken is no longer pink.
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Lower the heat and stir in the garlic, ginger, tomato puree, turmeric, garam masala and chili powder. Add a splash of water and cook for 1-2 minutes to release the fragrance of the spices.
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Add the tomatoes and chicken stock. Bring the pan to a simmer and cook for 10 minutes, stirring occasionally.
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Once the sauce has reduced by about half, remove from heat and stir in the Greek yoghurt. If you want it extra creamy, add more yoghurt.
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Serve with basmati rice and flatbread strips, with chopped cashews to garnish.