Sunday, November 2, 2014

Skinny Chicken Tikka Masala

This is a lightened up version of one of my favorite Indian dishes. Something about the creamy and spicy sauce makes this a perfect comfort food. Especially when served over a bed of steaming quinoa or brown rice, this dish is a great one to break out on a chilly fall day. The weather has FINALLY changed a little bit down here in Austin, TX and it's starting to feel more like fall. I broke out my sweater and scarf for the first time yesterday! Even though I do miss the changing leaves of Seattle, it sure is nice to have that sunshine beaming down on you even when it's cold.

Skinny Chicken Tikka Masala
Recipe adapted from The Scrumptious Pumpkin
  • 4 tablespoons sesame, sunflower, or canola oil
  • 1 pound skinless, boneless chicken breasts, fat trimmed and cubed
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 small carrots, diced
  • 1 jalapeño pepper, finely diced
  • 12 ounces frozen chopped cauliflower florets, thawed
  • 1½ tablespoons tomato paste
  • Garam Masala (see recipe below)
  • 15-ounce container chopped tomatoes
  • 3/4 cup light coconut milk
  • Salt and freshly ground black pepper
For the Garam Masala (if you don't have the spice blend already):
  • 1 teaspoon ground cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cloves
  1. To a bowl, add all the spices listed above for the Garam Masala. Stir until well combined, and set aside.
  2. Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat. Season the chicken with a pinch of salt and pepper and sauté the chicken until golden brown, about 5-7 minutes. Transfer chicken to a bowl, cover with foil, and set aside.
  3. Add the remaining 3 tablespoons oil to the pan along with the onion and garlic and cook until veggies are softened, about 1-2 minutes. Add the carrots and jalapeño and cook until softened, about 5 minutes. Add the chicken back in, along with the thawed cauliflower, tomato paste, and the Garam Masala. Stir until spices are well combined. Season with salt and pepper.
  4. Add the chopped tomatoes, simmer, and season to taste with salt and pepper.
  5. Turn off the heat and add coconut milk. Stir until well combined.
  6. Serve over quinoa or brown rice.

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