Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 6 Servings
This Coconut Chicken Tikka Masala is very easy to cook. All you need are these simple ingredients and steps, then you are good to go! It is ready in less than an hour!
Ingredients:
CURRY PASTE:
2 (1-inch) pieces of fresh ginger, peeled
1 medium yellow onion, quartered
2 tsp ground turmeric
1 shallot, halved
Zest of 1 lemon
3 tbsp garam masala
2 tsp kosher salt
1 tsp crushed red pepper flakes
6 cloves garlic
CHICKEN:
¼ c cilantro, chopped
½ c full-fat plain Greek yogurt
2 lbs. boneless, skinless chicken breast, cubed
3 c cooked rice, for serving
1 can (14 oz) full-fat unsweetened coconut milk
1 can (6 oz) tomato paste
Directions:
For the Curry Paste:
Add shallot, turmeric, onion, salt, lemon zest, red pepper flakes, garlic, and garam masala into the blender. Pulse a few times until well processed and becomes a paste.
For the Chicken:
Add yogurt, 2 tablespoons of curry paste, and chicken inside a large resealable bag. Seal the bag and shake it to coat the chicken with the marinade. Let the chicken soak for at least half an hour or overnight.
Place a large skillet on the stove and turn the heat to medium. Add 1/2 cup of the curry paste, then cook just until aromatic.
Add tomato paste, chicken, and coconut milk to the skillet. Stir until well mixed. Cook the paste for at least a minute to remove the raw taste. Cover with the lid and cook the chicken for about 20 minutes.
Remove the cover and cook for additional 5 minutes. Add cilantro and stir until well incorporated.
Serve over rice. Enjoy!
Notes:
This can last up to 4 months in the freezer. Make sure to let it cool completely at room temperature before putting it in an airtight container and the freezer.
Ingredients
- CURRY PASTE:
- 2 (1-inch) pieces of fresh ginger, peeled
- 1 medium yellow onion, quartered
- 2 tsp ground turmeric
- 1 shallot, halved
- Zest of 1 lemon
- 3 tbsp garam masala
- 2 tsp kosher salt
- 1 tsp crushed red pepper flakes
- 6 cloves garlic
- CHICKEN:
- ¼ c cilantro, chopped
- ½ c full-fat plain Greek yogurt
- 2 lbs. boneless, skinless chicken breast, cubed
- 3 c cooked rice, for serving
- 1 can (14 oz) full-fat unsweetened coconut milk
- 1 can (6 oz) tomato paste
Instructions
For the Curry Paste:
Add shallot, turmeric, onion, salt, lemon zest, red pepper flakes, garlic, and garam masala into the blender. Pulse a few times until well processed and becomes a paste.
For the Chicken:
Add yogurt, 2 tablespoons of curry paste, and chicken inside a large resealable bag. Seal the bag and shake it to coat the chicken with the marinade. Let the chicken soak for at least half an hour or overnight.
Place a large skillet on the stove and turn the heat to medium. Add 1/2 cup of the curry paste, then cook just until aromatic.
Add tomato paste, chicken, and coconut milk to the skillet. Stir until well mixed. Cook the paste for at least a minute to remove the raw taste. Cover with the lid and cook the chicken for about 20 minutes.
Remove the cover and cook for additional 5 minutes. Add cilantro and stir until well incorporated.
Serve over rice. Enjoy!
Notes
This can last up to 4 months in the freezer. Make sure to let it cool completely at room temperature before putting it in an airtight container and the freezer.
