Creamy Coconut Chicken Tikka Masala with Peas
10min
15min
4
512
Free account. Otto builds a week around this recipe, with the shopping list done.
Chef's Note
Since we are using the leftover lemon-garlic chicken from Day 2, the citrusy undertones of the meat will beautifully brighten up the rich, earthy Indian spices of the tikka masala sauce. If your sauce gets too thick during simmering, splash in a tablespoon or two of water to loosen it up.
Tags
Ingredients
1.5 lbs leftover pan-seared lemon garlic chicken strips
1 medium yellow onion
3 cloves garlic cloves
1 tbsp fresh ginger
1 tbsp coconut oil
1.5 tbsp garam masala
3 tbsp tomato paste
14 oz canned full-fat coconut milk
1/2 tsp salt
1 cup frozen green peas
Instructions
- 1
Peel and finely dice 1 medium yellow onion. Peel and mince 3 cloves of garlic. Peel and grate 1 tbsp of fresh ginger.
- 2
Retrieve the 1.5 lbs of leftover pan-seared lemon garlic chicken strips from Day 2 and slice them into bite-sized pieces.
- 3
Heat 1 tbsp of coconut oil in a large skillet over medium heat. Add the diced yellow onion and sauté for 4 to 5 minutes until soft and translucent.
- 4
Add the minced garlic and grated ginger to the skillet, stirring constantly for 1 minute until fragrant.
- 5
Stir in 1.5 tbsp of garam masala and 3 tbsp of tomato paste. Cook, stirring continuously, for 2 minutes to toast the spices and caramelize the tomato paste.
- 6
Pour in 14 oz of canned full-fat coconut milk and add 1/2 tsp of salt. Stir well, scraping up any browned bits from the bottom of the pan, and bring the sauce to a gentle simmer.
- 7
Add the sliced leftover lemon garlic chicken pieces and 1 cup of frozen green peas to the skillet. Simmer gently for 4 to 5 minutes, stirring occasionally, until the chicken is heated through and the peas are bright green and tender.
- 8
Remove from heat, taste for seasoning, and serve warm.
Nutrition Information (per serving)
512
55g
10g
28g
Reviews (0)
No reviews yet
Be the first to review this recipe!