Tikka Masala and Coconut Basmati Rice
We are counting down the days until we are back in London! Our friend Jonathan lives just outside of the city, and loves the curry houses, so I have a modern Indian restaurant on my list. Tikka Masala is a famous dish in the UK, and I can’t wait to try it when we are there. If you haven’t experienced Indian food and want to ease into the delicious flavors, I highly recommend this easy weeknight Tikka Masala. It is full of spices and served alongside coconut rice for the perfect combination. Enjoy!
2 Rotisserie Chicken Breasts (Pull from Chicken)
3 Tablespoons of Olive Oil
3 Garlic Cloves, minced
1/2 Cup Diced Yellow Onion
4 oz. of Cream Cheese, softened and cubed
6 oz. Can of Tomato paste
16 oz. Can of Tomato Sauce
1 Teaspoon of Ground Turmeric
1 Teaspoon of Masala
1/2 Teaspoon of Ground coriander
1/2 Teaspoon of Ground cumin
1/2 Teaspoon of Chili Powder
1/2 Teaspoon of Crushed Red Pepper Flakes
1/2 Teaspoon of Ground Ginger
Chopped Cilantro for Garnish
Begin by placing the Olive Oil, Garlic, Onion and Shredded Chicken into a skillet or cast iron pot. Sauté on medium heat until chicken begins to shred and other ingredients are soft.
Reduce heat to med-low and slowly add in tomato paste and tomato sauce.
Mix well and then add in Cream Cheese and 1/2 Cup whole milk plain yogurt
Next, combine all spices; turmeric, masala, coriander, cumin, crushed red pepper and ginger.
Coconut Basmati Rice
2.5 Cups of Water (add more water if necessary)
1 13.5 oz Can of Reduced Coconut milk
In a large pot over medium heat, bring water to a boil.
Once at a rolling boil, reduce heat to medium high and add rice, coconut milk, and salt.
Mix well and let boil re-establish, then reduce heat, and let simmer, covered for 15 to 20 minutes or until rice is tender.