Chicken Tikka Masala
original recipe post here
1 15-ounce can organic crushed tomatoes
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons organic tomato paste
2 teaspoons garam masala (here's some info on spices--it's long but eye opening)
kosher salt and black pepper
1 1/2 to 2 pounds organic boneless skinless chicken thighs (8-10 pieces)
1 English cucumber, halved and thinly sliced (I used a mandolin)
1/2 cup organic chopped cilantro
1 tablespoon organic fresh lemon juice
1/2 cup organic coconut milk from can
In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ¾ teaspoon salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total recipe time).
In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.
Twenty minutes before serving, start the cauliflower rice.
Just before serving, stir the coconut milk into the chicken tikka masala. Serve over the rice with the cucumber relish.
1 head cauliflower
1-2 cloves garlic
1 inch piece fresh peeled ginger
2 Tbs coconut or olive oil or ghee
coconut aminos, curry, garlic or freshly ground black pepper(optional seasonings)
Place the cauliflower, garlic cloves, and ginger into a food processor and pulse until it has a grainy rice-like consistency. Do this in batches to keep the cauliflower uniform. Season with sea salt and freshly ground black pepper.
Saute the cauliflower in a pan with oil and any additional seasonings desired (sea salt, coconut aminos, curry, or just freshly ground black pepper).