A creamy, healthy and filling, dairy free version of the traditional Tikka Masala. So delicious served with cauliflower rice. Use barramundi or other solid white fish for a delicious fish version. I love using herbs and spices that support digestive function and reduce common complaints such as gas and bloating. Garam masala in particular also improves immune system function, supports detoxification and aids weight loss.
800g organic chicken thigh, chopped into big chunks
1 large onion, finely chopped
3 garlic cloves, minced
1 can of diced tomato (approx 400g)
2 tablespoons ghee or butter
1 tbsp tomato paste
1 tbsp garam masala
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
1 tsp turmeric
½ tsp cinnamon
½ tsp cayenne pepper
1 tsp ground black pepper
1 tbsp ginger, fresh
1 tsp himalayan salt
1 cup coconut yoghurt (sugarfree)
2 tablespoons arrowroot powder
Juice of ½ lemon
Combine ginger, 1 clove of garlic, salt, pepper, herbs, spices and coconut yoghurt in a large bowl.
Add chicken and mix well. Leave to marinate for 2 hours.
Heat ghee or butter, onion, 2 cloves of garlic in a large saucepan. Cook, stirring often until onions are softened.
Stir in the tomato paste and cook for a few seconds while stirring.
Add the chicken and yogurt mixture. Stir well.
Add the tomatoes and stir well.
Simmer on low heat uncovered for 15 minutes. Then add arrowroot and lemon juice, stir and cook a further 15 minutes or more until chicken is tender.
Note - this recipe can also be done in a slow cooker. Slow cook for 4 hours.