Recipe of the MomentOne 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 MasalaServes 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.
- Start by cooking the onion and garlic in a little olive oil or coconut oil in a large fry pan.
- Add the diced chicken breast and cook for a few minutes. Add the spice mix, veggies, coconut milk and tomato puree.
- 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.
- 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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