Tuesday, October 19, 2010

Paleo-ized Chicken Tikka Masala

Chicken Tikka Masala (Paleo-ized Version)

I stumbled across this creation in my kitchen earlier this week, and it turned out REALLY great, so I thought I'd share!

2 tsp. Paprika
1 tsp Garam Masala
1/2 tsp. Ground Cumin
1/2 tsp. Crushed Red Pepper
2 cloves garlic, minced
1 Tb Coconut Oil
1.5 lbs Organic Free Range Chicken Breasts, cut into bite size cubes
1 Sweet Onion
2 Tb freshly squeezed lemon juice
1 (14.5 oz) can Organic Diced Tomatoes, undrained
1/2 cup Coconut Milk (FULL FAT!)
1/2 Tb Arrowroot powder
Sea Salt to taste

  1. Heat oil in a large nonstick skillet on medium heat. Add chicken, onion, and liemon juice; cook and stir until chicken is no longer pink (about 10 minutes). Add all of the spices except red pepper and cook/stir 1 minutes

  2. Stir in tomatoes and mix well. In a small bowl, stir together coconut milk, arrowroot powder, and salt until smooth. Gradually stir coconut milk mixture into skillet. Stir in Red Pepper and bring to a boil. Reduce heat to low. Simmer 5 minutes or until slightly thickened, stirring frequently.

This dish was slightly ethnic and spicy and just what I was craving on a crisp fall evening. . . I served mine with "Curry Fried F'rice" - an amazing cauliflower recipe by Melissa Joulwan.

Oh, and no - the serving size on the plate did not even cut it. . . I ended up going back for another generous serving of the "Fried F'rice" to sop up more of the yummy Tikka Massala sauce with!


Melissa 'Melicious' Joulwan said...

YUM! Thanks, Christie! Can't wait to try it.

Darby said...

I just made this tonight and it was awesome. The seasoning was perfect as well as the suggested cooking times. Thank you!