Chicken Tikka Masala

Serves 4-6

Ingredients

8 Chicken Breasts, skin off, cut into bite size pieces
4 Teaspoons Garam Masala
1 Teaspoon Ground Coriander
1 Teaspoon Ground Cumin
1/2 Teaspoon Turmeric
1/2 Teaspoon Chilli Powder
Juice of 1 Lime
1 Tablespoon Coconut Oil
1 Onion, finely chopped
2 Garlic Cloves, finely chopped
3cm Piece of Ginger, finely grated
2 Cans of Chopped Tomatoes
1 Can Coconut Cream
Himalayan Pink Salt and Freshly Cracked Black Pepper
Coriander Leaves to Serve

Method

1. In a bowl combine chicken breasts, 2 teaspoons garam masala, coriander, cumin, turmeric, chilli powder and season with salt and pepper. Leave to marinate for at least 1 hour, ideally over night covered in the refrigerator.
2. In a casserole dish, heat over medium high heat, add coconut oil, once melted add onion, garlic and ginger and saute for 1-2 minutes, add the remaining 2 teaspoons of garam masala and cook until fragrant.
3. Add the marinated chicken and cook for 5 minutes until browned.
4. Pour in the tomatoes and coconut cream and bring to the boil.
5. Once boiled, turn down the heat and simmer for 30 minutes or until the sauce has thickened and the chicken is tender and cooked through.
6. Serve with fresh coriander leaves.

NOTE: Serve this with your choice of cooked quinoa, cauliflower rice or basmati or brown rice.