A skillet of creamy chicken tikka masala simmering on the stove will fill your home with warm smells of coconut curry. With lots of exciting spice and healthy vegetables, you'll find yourself craving this dish often.
2lb.skinless, boneless chicken breasts, cubed into 1 inch pieces
2tablespoonsghee or coconut oil
1medium onion, thinly sliced (about 2 cups)
1green bell pepper, thinly sliced (about 1 cup)
2medium carrots , thinly sliced (about ¾ cup)
½teaspoonred pepper flakes
1 can(28 oz.) whole peeled tomatoes
1can(13.66 oz.) coconut milk
1cupfrozen peas, thawed
¾cupchopped cilantro, divided, plus extra for garnish
Steamed rice or naan, for serving
Combine garlic, ginger, turmeric, garam masala, coriander, cumin, and cardamom in a small bowl.
For marinade, whisk lemon juice, salt, and half of spice mixture in a small bowl. In a gallon size ziptop bag, add chicken and marinade, making sure all of the chicken is coated in marinade. Chill for 1-4 hours. Refrigerate remaining spice mixture.
Heat ghee or coconut oil in a large heavy skillet over medium heat. Add chicken and brown, about 8 minutes; remove to plate. Chicken will not be fully cooked.
Add onion, green pepper, and carrots to same pan, and cook over medium heat, stirring occasionally, until vegetables are softened, about 8 minutes.
Add tomato paste, red pepper flakes, and remaining spice mixture and cook, stirring often, about 3-4 minutes.
Add tomatoes with juices, crushing them with your hands as you add them. Scrape up browned bits from bottom of pot; add coconut milk and half the chopped cilantro. Simmer 10-15 minutes or until sauce is beginning to thicken.
Add chicken, and continue to simmer, stirring occasionally, until sauce thickens, 20 minutes.
Stir in peas and remaining cilantro.
Serve with rice, naan, and additional cilantro, if desired.
Substitute boneless skinless chicken thighs for the chicken breasts.
Use your favorite curry powder in place of the ground spices.
Nutrition information does not include rice or naan.