Chicken Tikka Masala

• Gluten free

• Meat

  • 2 lb Chicken breasts, boneless skinless

• Produce

  • 1 Rice and cilantro

• Canned Goods

  • 1 14 ounce can Coconut milk, regular
  • 1 1/2 cups Tomato puree

• Condiments

  • 1/4 cup Masala paste

• Dairy

  • 1/2 cup Yogurt, Plain

Found on pinchofyum.com

Description

Ingredients

• 2 lbs. boneless skinless chicken breasts
• ¼ cup masala paste (see notes)
• ½ cup plain yogurt
• 1½ cups tomato puree
• 1 14 ounce can regular coconut milk
• rice and cilantro for serving

Directions

• PREP: Make the quick masala paste (or maybe - hopefully - you already made this and have it in your freezer?! youre a rock star).
• MARINATE CHICKEN: Cut the chicken into bite sized pieces. Marinate with 1 tablespoon of masala paste and the yogurt for about 30 minutes in the fridge.
• SIMMER: Heat a large, deep skillet over medium high heat and add the remaining masala paste. Stir fry for a few minutes to get all the spices going. Add the chicken/yogurt mixture and saute until the chicken is mostly cooked. Add the tomato puree and coconut milk to the pan with the chicken and simmer for 15 or so minutes. Season with salt. Let stand for a while so the sauce will thicken up a bit. Serve over rice with cilantro!