Chicken Tikka Masala

Offering a burst of flavour and warmth, this dish is great for winter when people crave spicy and comforting meals.

Ingredients:

1 1/2 tbsps Coconut Oil
1 Yellow Onion (large, chopped)
1 Red Hot Chili Pepper (deseeded and finely diced)
4 Chicken Breast (diced )
2 tbsps Ginger (grated)
3 Garlic (cloves, grated)
2 tsps Tumeric (powder)
2 tsps Garam Masala
2 tsps Coriander Seed (powder)
11/2 tbsps Cumin (powder)
1 tsp Sea Salt
1 Lime (juiced)
2 tsps Honey
5 Tomatoes (finely diced)
150 mls Water
400 mls Plain Coconut Milk
6 cups Baby Spinach
1/2 cup Dried Unsweetened Cranberries
1/2 cup Coriander (to garnish)

DIRECTIONS

1. Heat ghee oil in a large saucepan over medium-high heat. Add the onion and chilli and cook for 2 minutes, stirring a few times.
2. Add the chicken and stir for a minute. Then add the ginger and garlic and stir through again.
3. Add the spices and salt, and stir for 20-30 seconds to release the aromas.
4. Add the lime juice, honey, tomatoes, water and coconut milk and stir through.
5. Bring to a boil, then turn down to medium and cook for 15 minutes, covered with a lid.
6. After 15 minutes, add the cranberries and cook uncovered for a further 2-3 minutes. Finally, add the spinach and stir through for 20-30 seconds, until it’s wilted. Serve and garnish with coriander. Enjoy!

NOTES

SERVE WITH
Cauliflower Rice