Super Simple Coconut Chicken Tikka Masala

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 6 Servings

A big thanks to my very good friend, June, for sharing this recipe with me because now, I get to share it with you as well! I have listed all the ingredients and directions you will be needing so you just have to follow them step by step and you are good to go! Have a blessed day, friends. Enjoy!

Ingredients:

CURRY PASTE

2 tsp ground turmeric
Zest of 1 lemon
1 medium yellow onion, quartered
1 shallot, halved
3 tbsp garam masala
2 tsp kosher salt
6 cloves garlic
1 tsp crushed red pepper flakes
2 (1-inch) pieces fresh ginger, peeled

CHICKEN

1 can (6 oz) tomato paste
1 can (14 oz) full-fat unsweetened coconut milk
2 lbs. boneless skinless chicken breast, cubed
3 c cooked rice, for serving
½ c full-fat plain Greek yoghurt
¼ c cilantro, chopped

Directions:

For the Curry Paste:

1. Add garlic, onion, shallot, red pepper flakes, turmeric, lemon zest, salt, and garam masala into a blender. Pulse for about a minute until the texture turns into a paste.

For the Chicken:

1. Add yoghurt, 2 tablespoons of curry paste, and chicken inside a large bag. Seal and massage the bag until the chicken pieces are well coated by the marinade.

2. Allow the chicken to marinate for at least 30 minutes at room temperature.

3. Place a large skillet on the stove and turn the heat to medium.

4. Add 1/2 cup of the curry paste, then stir and cook for a minute or until aromatic.

5. Add the chicken, tomato paste, and coconut milk. Stir until well blended.

6. Cover the skillet with the lid, then cook the chicken for about 20 minutes or until done.

7. Remove the cover, then simmer the dish for 5 more minutes.

8. Add the cilantro and stir until well blended.

9. Serve immediately over rice and enjoy!

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