Chicken Tikka Masala

As winter approaches, we crave soups and stews! Try this spicy dish and bring on the heat during the cold days ahead! This recipe serves about 6-8 people (and keeps very well in the fridge or freezer).

Ingredients

• 8-10 Boneless, skinless chicken thighs (or about 2 1/2 lbs) cubed

• 2 Tbs Coconut oil

• Salt & Pepper

• 1 Sweet onion, diced

• 3 Tbs Fresh ginger, minced

• 6 Cloves of garlic, minced

• 1 13oz Can of coconut milk (unsweetened)

• 3 Tbs Tikka Masala seasoning

• 1 tsp red pepper flakes

• 2 14oz (or 1 28oz) Can of diced tomatoes

• Cilantro (for garnish)

Directions

Add 1 Tbs of coconut oil to a dutch oven over med/high heat. Cut chicken thighs into roughly 1” cubes and add to dutch oven. Add salt and pepper and stir occasionally. Sear chicken just until brown (no need to cook thoroughly as the dish will simmer for two hours). Once seared, set chicken aside in a bowl.

Add another Tbs of coconut oil to the dutch oven and toss in minced ginger, garlic and onions. Saute just until translucent. Then add coconut milk, red pepper flakes and tikka masala seasoning. Turn heat down to medium/low and bring to a simmer.

Add tomatoes. Add the chicken back in and bring back to a simmer. Turn heat to low and place a lid on the dutch oven (allow for some steam to escape). Simmer for about two hours, stirring occasionally.

Serve with rice and naan bread! (Tip: cook rice in chicken broth and a little coconut milk and add a few cardamom pods for flavor!)

Add cilantro for garnish!