Monday, October 9, 2017

Pumpkin Chicken Tikka Masala

It's amazing what richness and delicious flavor pumpkin puree can add to savory dishes (and it adds a healthy dose of vitamins and fiber as well). I'm a huge fan of Indian food, and chicken tikka masala is always a dish I go for. I love the variety of spices and creamy texture. If you want to make this vegan, simply swap chickpeas for the chicken. For added texture and protein, top this with cashews.


1. Heat 1 tablespoon coconut oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 7 minutes, stirring often. Transfer to a bowl.



2. Add another tablespoon of coconut oil to the skillet along with the onion; cook for 3 minutes, or until the onions are lightly softened. Add the spices and cook for 1 minute longer.




3. Add the pumpkin puree, tomatoes and coconut milk and stir to combine. Add the cooked chicken and cilantro; simmer for 5 minutes on low. Adjust seasonings as needed.




4. Scoop rice into bowls and ladle the chicken mixture over; garnish with cilantro. Store any leftovers in an airtight container in the refrigerator for up to 3 days.


Pumpkin Chicken Tikka Masala
Serves 4

All you need:
1 tablespoon coconut oil
1 1/2 pounds boneless, skinless chicken breast, diced
Salt and pepper, to taste

Sauce
1 tablespoon coconut oil
1 large yellow onion, diced
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground ginger
1 (15 oz.) can pumpkin puree
1 (14.5 oz.) can fire roasted tomatoes
1 (15 oz.) can coconut milk
1/4 cup chopped fresh cilantro, plus more for garnish

Jasmine rice, for serving

All you do:
1. Heat 1 tablespoon coconut oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 7 minutes, stirring often. Transfer to a bowl.
2. Add another tablespoon of coconut oil to the skillet along with the onion; cook for 3 minutes, or until the onions are lightly softened. Add the spices and cook for 1 minute longer.
3. Add the pumpkin puree, tomatoes and coconut milk and stir to combine. Add the cooked chicken and cilantro; simmer for 5 minutes on low. Adjust seasonings as needed.
4. Scoop rice into bowls and ladle the chicken mixture over; garnish with cilantro. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

No comments:

Post a Comment