Dairy-Free Chicken Tikka Masala with Coconut Rice

Ingredients

• about 680 g Chicken breast
• 1 can Coconut milk
• about 170 g Tomato paste
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 tsp Garam masala
• 1 tsp Turmeric powder
• 0.5 tsp Chili powder
• 1 tsp Cumin
• 1 tsp Coriander
• 2 tbsp Coconut oil
• 1.5 cups Basmati rice
• 0.5 cup Unsweetened shredded coconut
• 2.25 cups Water
• to taste Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the chicken into bite-sized pieces and marinate with 1 tsp garam masala, turmeric, chili powder, and salt for at least 15 minutes.
2. 2Heat coconut oil in a pan and sauté chopped onion until golden brown. Add minced garlic and ginger, sauté for another minute.
3. 3Add the marinated chicken and cook until browned on all sides.
4. 4Stir in tomato paste, cumin, coriander, the remaining garam masala, and salt. Cook for 2-3 minutes.
5. 5Pour in coconut milk and bring to a simmer. Cook for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
6. 6While the chicken is cooking, prepare the coconut rice. Rinse basmati rice and add it to a pot with water, shredded coconut, and a pinch of salt.
7. 7Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.
8. 8Serve the chicken tikka masala over coconut rice. Garnish with fresh cilantro, if desired.

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