Chicken&Chickpea Wholesome Tikka Masala

Chicken & chickpea tikka masala :// make food that smiles back 😂 yummy wholesome food. Love me some heavily spiced foods & this is one of them. Spiced not spicy 🌶 but also saucy cause everyone loves food with some ‘tude (attitude) 👏🏼#tikkamasala recipe below






Ingredients

3 Tbsp avocado oil (or sub ghee if not vegan)

* 1 medium white or yellow onion, finely diced

* 1 Tbsp ground cumin

* 1 tsp sea salt (DIVIDED // plus more to taste)

* 6 cloves garlic, minced (6 cloves yield ~3 Tbsp)

* 2 Tbsp fresh minced ginger

* 1 medium red bell pepper, seeds and stems removed, halved then sliced lengthwise

* 1 ½ Tbsp minced green chili, stems and seeds removed (use serrano or jalapeño)

* 1 boneless skinless chicken breast, cubed (organic, pasture-raised when possible // if omitting chicken, double quantity of chickpeas)

* 1 Tbsp ground coriander

* 1/4 tsp red chili flake (omit for less heat)

* 1 tsp ground turmeric

* 1 tsp smoked paprika

* 2 15-ounce cans diced tomatoes (if unsalted, you’ll add more salt to the dish) BLEND ONE CAN FOR SMOOTHER TEXTURE

* 1 15-ounce can chickpeas, slightly drained (if omitting chicken, double quantity of chickpeas)

* 1 Tbsp garam masala* (see notes for DIY blend)

* 1-2 Tbsp coconut sugar

* 1 14-ounce can full-fat coconut milk (sub light coconut milk for less fat)

FOR SERVING optional

* Fresh cilantro, chopped

* Fresh jalapeño (omit for less heat)


Instructions

* Heat a large pot or Dutch oven over medium heat. Once hot, add oil, onion, cumin, and one-third of the salt (1/3 tsp as original recipe is written // adjust if altering batch size). Sauté for 2-3 minutes. * Add garlic, ginger, bell pepper, and green chili and stir. Sauté for 2-3 minutes.

* Next add chicken breast (or omit if not adding — you’ll double up on chickpeas later), ground coriander, chili flake, turmeric, and paprika and stir to coat. Add another one-third of the salt (1/3 tsp as original recipe is written // adjust if altering batch size). Sauté for 3 minutes, stirring frequently. * Next add diced tomatoes (optional: purée one of the cans of tomatoes in a small blender before adding for a creamier sauce). Then add chickpeas, garam masala, coconut sugar, and remaining salt (1/3 tsp as original recipe is written // adjust if altering batch size). * Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes or until thick and stew-like. Stir occasionally. * Add coconut milk and stir to combine. Simmer for 5 minutes on medium-low heat. Then taste and adjust seasonings as needed, adding more salt to taste, chili flake (or a pinch of cayenne) for heat, coconut sugar for sweetness, cumin or paprika for smokiness, or garam masala for a more spiced / earthy flavor. * Garnish with fresh cilantro and jalapeños for added heat (optional). Can be enjoyed as a stew, or with white or brown rice or cauliflower rice. Another favorite is serving over roasted sweet potatoes. * Leftovers will keep covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month

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