Sunday, April 1, 2012

Chicken Tikka Masala with Cauliflower Rice

There is so much goodness going on with this dish, it's hard to decide where to start.  First, I have to give thanks to both my friends Alexis and Liz for posting elements of this dish in separate posts.  Cauliflower is going big over at Tomatero Farm right now and we have had the "rice" dish twice now already this week and I bought another head today to have with the leftover tikka masala sauce.  Make sure you save that sauce--it's gold!  The cucumber salad is excellent--I managed to find a US grown English cucumber (not organic) at Whole Foods as it is a little early in the season for local ones.  This dish is very simple to pull together but it is a slow cooker meal so be ready to go in the morning, it will take 8 hours to be done.  The cauliflower rice comes together in a snap, and I'm doubling the cucumber relish as the original recipe was not enough for our family...

Chicken Tikka Masala
original recipe post here 

my version: 

15-ounce can organic crushed tomatoes 
medium onion, chopped 
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.

Cauliflower Rice

my version:
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).

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