A spicy chicken tikka masala with homemade masala paste, white rice and cilantro. Also easy to make less spicy.
Ingredients
3 tbsp
Garam masala
(make sure there are no high FODMAP ingredients in it)
2 tbsp minced
Ginger root
1 tbsp
Turmeric, ground
1/2 tbsp
Chili powder
3 tsp
Salt
1 1/2 tsp
Ground cloves
1 tsp
Paprika, sweet
1/2 tsp
Cayenne pepper
1/2 tsp
Cumin
3 sprig
Cilantro (coriander)
(fresh)
1 whole lemon(s)
Lemon juice
4 stalk(s)
Green onion
(the green part ONLY)
1/2 cup
White rice, long-grain, dry
200 gm
Chicken breast, boneless, skinless
(in pieces)
150 ml
Coconut milk, sweetened
1 can(s) (16 oz)
Diced tomatoes, canned
2 tbsp
Yoso Plain Unsweetened Coconut Yogurt
Instructions
Cut the ginger into small pieces and cut the spring onion and cilantro in rings/pieces. Put this together with all other spices and the lemon juice into a bowl. Use a food processor or blender to mix this into a paste.
Take ⅓ of the paste, this is what you need for two persons. You can freeze what is leftover for later. Put the masala paste together with the lactose-free yoghurt into a bowl. Stir in the pieces of chicken breast and leave it to marinate in the fridge for at least half an hour. The longer the better.
Bring a pan with water to boil. Boil the rice for 15 minutes in water with a bit of salt. Drain the rice after cooking and leave it to rest in the pan with the lid on.
In the meantime, fry the chicken until it is done on all sides. Because you have already marinated the chicken it is not necessary to add oil to the pan. Add the sieved tomatoes and the coconut milk to the chicken. Leave the sauce to simmer for 15 minutes, until it has thickened a bit more.
Serve the chicken tikka masala with the white rice and some more cilantro.
