Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 6 Servings
The number of flavors in this Super Simple Coconut Chicken Tikka Masala is superb! Every bite is so addicting that you would want to have it pretty much all the time! Try this recipe now, and I promise you that you will not be disappointed at all. Enjoy!
Ingredients:
CURRY PASTE:
1 shallot, halved
3 tbsp garam masala
2 tsp ground turmeric
2 (1-inch) pieces of fresh ginger, peeled
1 tsp crushed red pepper flakes
Zest of 1 lemon
6 cloves garlic
1 medium yellow onion, quartered
2 tsp kosher salt
CHICKEN:
½ c full-fat plain Greek yoghurt
1 can (6 oz) tomato paste
2 lbs. boneless, skinless chicken breast, cubed
¼ c cilantro, chopped
3 c cooked rice, for serving
1 can (14 oz) full-fat unsweetened coconut milk
Directions:
For the Curry Paste:
Add turmeric, onion, lemon zest, red pepper flakes, garlic, salt, shallot, and garam masala into a blender. Pulse for about a minute until the texture of the mixture turns into a paste.
For the Chicken:
Add 2 tablespoons of curry paste, yoghurt, and chicken inside a large resealable bag. Seal the bag and shake it until the chicken pieces are well coated by the marinade.
Allow the chicken to marinate for at least 30 minutes at room temperature. (You can marinate the chicken overnight if you have time.)
Place a large skillet on the stove and turn the heat to medium.
Add ½ cup of the curry paste, then stir and cook for a minute or until aromatic.
Add tomato paste, chicken, and coconut milk into the skillet. Stir until well mixed.
Cover the skillet with the lid, then cook the chicken for about 20 minutes.
Remove the cover, then simmer for 5 more minutes.
Add the cilantro and stir until well blended.
Serve hot over rice and enjoy!
Notes:
You can freeze this Super Simple Coconut Chicken Tikka Masala for up to a month to 4 months.