Chicken Tikka Masala

Preparation

10 min

Cooking / baking

20 min

Total time

30 min

Servings

4 servings

Ingredients

• 2 red onions, sliced
• 2 pieces of ginger, sliced
• 2 green chillies, sliced
• 4 garlic cloves, sliced
• 2 tbsp (14 g) turmeric
• 2 tbsp (12 g) garam masala
• 6 tbsp (90 g) tomato purée
• 800 g tinned chopped tomatoes
• 600 g chicken strips
• 10 curry leaves
• 240 g unsweetened coconut yoghurt
• ¼ bunch fresh coriander
• 2 tbsp (20 g) coconut oil or ghee

Method

1. 1Heat a pan over medium heat and melt some of the coconut oil.
2. 2Add onion, ginger, garlic and chillies and soften with a little salt.
3. 3Stir in turmeric and garam masala, then add tomato purée.
4. 4Add tinned tomatoes and simmer for about 2 minutes. Blend smoothly and set aside.
5. 5Clean the pan, heat the remaining oil and fry the chicken over high heat for 5–7 minutes. Season with salt.
6. 6When fully cooked, add the sauce and curry leaves and simmer for about 10 minutes.
7. 7Stir in coconut yoghurt and chopped coriander.
8. 8Serve with optional cauliflower rice.

Nutrition From the Meal Plan

Nutrition values are estimates from the original recipe. Check every ingredient if you have allergies or intolerances; oat flour is gluten-free only when certified as such.