Quick and Easy Chicken Tikka Masala {gluten and dairy free!}



We're big curry fans around here. Even the baby! So this chicken tikka recipe is always well-received. 

I love that it's ridiculously easy to put together, and simmers on the stove while I get stuff done. 

We make a HUGE batch and then enjoy the leftovers for lunch the next day! 

You'll Need:

3-4 pounds of chicken breast, cut into chunks

2 (6 oz.) cans of tomato paste

3 cups of chicken broth

2 onions, diced

2-3 garlic cloves, minced

3 Tbsp. curry powder

3 tsp. turmeric

2 tsp. cumin

3 tsp. paprika 

1 tsp. ground cinnamon

Salt and pepper to taste

1 can of coconut milk

2 Tbsp. tapioca starch

2 Tbsp. fresh lemon juice

1/2 cup fresh cilantro

To Make:

This is so quick and simple! Fill a heavy, lidded pot with the chunked chicken, onions, garlic, tomato paste, broth, and spices. Bring to a simmer and cover. I leave mine to cook for thirty minutes or so. 

When you're ready to serve dinner, reduce the heat to low and add the coconut milk and tapioca starch (I mix mine into the coconut milk with my mini blender!), and stir to combine. Stir in lemon juice. Taste your sauce! Add salt and pepper if needed. Top with cilantro leaves and serve! 



To make a yummy side dish... chop veggies (we like potatoes, onions, carrots, green peas, and cauliflower!), season with salt, pepper, curry powder, and paprika. Saut√© until tender. 

We also serve with brown or jasmine rice. 


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