Prep time: 15 mins | Cook time: 30 mins | Total time: 45 mins | Servings: 6
Enjoy the incredible favour of this likely healthy, super simple Coconut Chicken Tikka Marsala. Using only a handful of pantry ingredients, you can throw this together any time and in no time! For leftovers (which is super unlikely), you’ll find that the flavour gets even better the next day.
INGREDIENTS
CURRY PASTE:
1 medium yellow onion, quartered
1 shallot, halved
6 cloves garlic
2 (1”) pieces fresh ginger, peeled
3 tbsp garam masala
2 tsp ground turmeric
2 tsp kosher salt
1 tsp crushed red pepper flakes
Zest of 1 lemon
CHICKEN:
2 lbs boneless skinless chicken breast, cubed
½ c. full-fat plain Greek yoghurt
1 can (14”) full-fat unsweetened coconut milk
1 can (6”) tomato paste
¼ c. cilantro, chopped
3 c. cooked rice, for serving
How to make Coconut Chicken Tikka Masala
Step 1: Place the onion, shallot, garlic, ginger, garam masala, turmeric, salt, red pepper flakes, and lemon zest in a blender or food processor. Blend for about a minute until smooth paste forms.
Step 2: Combine 2 tbsp curry paste, the chicken, and yoghurt in a gallon-sized zip-top bag. After sealing the bag, massage the mixture into the chicken. Marinate the chicken for at least 30 minutes at room temperature or overnight in the fridge.
Step 3: Over medium heat, heat a large, high-sided skillet. Once hot, add 1/4 to 1/2 cup of the curry paste and cook for about a minute until aromatic. Add the chicken, coconut milk, and tomato paste. Stir, then cover the skillet. Continue to cook for another 15 to 20 minutes until the chicken is cooked through. Uncover and simmer for 5 minutes more until the sauce has slightly thickened.
Step 4: Stir in the cilantro, then serve the chicken over rice. Enjoy!
NOTE:
Feel free to double the recipe for curry paste. Place in an airtight container and store in the fridge for up to a month or up to 4 months in the freezer. When ready to use, thaw in the fridge overnight. Or if you’d like, you can just use store-bought yellow curry paste.
Ingredients
- CURRY PASTE:
- 1 medium yellow onion, quartered
- 1 shallot, halved
- 6 cloves garlic
- 2 (1”) pieces fresh ginger, peeled
- 3 tbsp garam masala
- 2 tsp ground turmeric
- 2 tsp kosher salt
- 1 tsp crushed red pepper flakes
- Zest of 1 lemon
- CHICKEN:
- 2 lbs boneless skinless chicken breast, cubed
- ½ c. full-fat plain Greek yoghurt
- 1 can (14”) full-fat unsweetened coconut milk
- 1 can (6”) tomato paste
- ¼ c. cilantro, chopped
- 3 c. cooked rice, for serving
Instructions
Step 1: Place the onion, shallot, garlic, ginger, garam masala, turmeric, salt, red pepper flakes, and lemon zest in a blender or food processor. Blend for about a minute until smooth paste forms.
Step 2: Combine 2 tbsp curry paste, the chicken, and yoghurt in a gallon-sized zip-top bag. After sealing the bag, massage the mixture into the chicken. Marinate the chicken for at least 30 minutes at room temperature or overnight in the fridge.
Step 3: Over medium heat, heat a large, high-sided skillet. Once hot, add 1/4 to 1/2 cup of the curry paste and cook for about a minute until aromatic. Add the chicken, coconut milk, and tomato paste. Stir, then cover the skillet. Continue to cook for another 15 to 20 minutes until the chicken is cooked through. Uncover and simmer for 5 minutes more until the sauce has slightly thickened.
Step 4: Stir in the cilantro, then serve the chicken over rice. Enjoy!
Notes
Feel free to double the recipe for curry paste. Place in an airtight container and store in the fridge for up to a month or up to 4 months in the freezer. When ready to use, thaw in the fridge overnight. Or if you’d like, you can just use store-bought yellow curry paste.
