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Tikka Masala Curry

Recipe of the Moment

One of my favourite things to do with my spare time is to recreate meals that are perhaps a little more indulgent and make healthier versions. I don’t have as much spare time on my hands these days so I am finding that the meals I create are perfect for those who a time poor and who want to make larger dishes that will last for 2-3 days.   My partner makes an amazing Tikka Masala curry but his version is not so kind to the waistline but I LOVE it!! So I decided to attempt to make my own – it was actually pretty simple I just looked at what ingredients are in the pre-made jar of curry paste and used that as my base then made the rest up as I went along. I didn’t list down exact measurements so I have guessed roughly how much of each ingredient to use so you can adjust to suit your taste. This makes enough for us to have 2 dinners and 1 lunch each so 6 meals in total. I really hope you enjoy this recipe and if you make it please tag us @breathe.pilates.studio in your photos and #breathecooking    

Healthy Tikka Masala

Serves 4-6  
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Tumeric
  • 1 tsp Paprika
  • 1 tsp Cayenne Pepper (use less if you don’t like things too spicy)
  • 400g Coconut milk (buy one that has only coconut milk in it and no other ingredients)
  • 200g tomato puree (if using a jar be sure that there are only tomatoes and no sugars/preservatives)
  • 1kg Chicken breast diced season with salt and pepper
  • 1 Brown Onion
  • 2 Garlic Gloves
  • Vegetables – use any veggies you want! I only used green beans and carrots as that is all I had in my fridge at the time but I also like to add cauliflower, broccoli, zucchini…the list is endless!! Just be aware the more chicken and veggies you have you may need to adjust the spices and liquid ingredients.
 
  1. Start by cooking the onion and garlic in a little olive oil or coconut oil in a large fry pan.
  2. Add the diced chicken breast and cook for a few minutes. Add the spice mix, veggies, coconut milk and tomato puree.
  3. Give it a good stir to mix it all together then turn the heat down and place a lid on and let simmer for up to 30 minutes continually stirring throughout. You don’t have to let it simmer for this long but I find if it cooks slowly over a low heat the chicken is much more tender and the flavours really develop.
  4. Serve on it’s own or on a bed of brown rice, quinoa, whatever floats your boat. Enjoy!! Don’t forget to tag us in your photos.

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