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Chicken Tikka Masala, Chris's Version
Nb persons: 3
Yield: 1/3
Preparation time: 30
Total time: 60
Source: modification of internet recipe
| 1 lbs | boneless skinless chicken breasts |
| 1 cups | chopped onions |
| 2 Tbsp | Curry Powder, (Maharaja Curry Powder from Penzey's) |
| 2 Tbsp | minced garlic |
| 16 oz | canned tomato puree |
| 16 oz | canned diced tomatoes |
| 1/2 tsp | salt |
| 1/2 cup | half and half |
| 1/2 cup | light coconut milk |
| 1 cups | cauliflower florets |
| 6 cups | cooked white rice |
| 1 cups | sliced carrotts |
Bake chicken breasts at 350 in oven. Set up rice steamer & start.
Saute onions, spices until onions are soft. Add tomatoes, garlic and salt, cook until thickened. Taste & correct seasonings (additional cayenne, cumin, ginger, optional, if sauce tastes bitter sugar is recommended) add cream & stir, taste and correct. Add chicken & set to low.
Steam carrotts & cauliflower. (they can be served under the sauce or to the side, whichever).
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