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While many believe this is a classic Indian dish, Chicken Tikka Masala was created by a chef in Great Britain. If you want a vegetarian version, simply substitute 2 cups canned, drained and rinsed chickpeas for the chicken. Serve with a rice for a very aromatic, satisfying meal that can be made in less than 30 minutes.

Makes 4 cups (4 servings)

1 Honeysuckle Red Onion, thinly sliced (It’s okay to use a regular red onion if you can’t find a sweet red onion.)
1 tablespoon vegetable oil
¼ teaspoon kosher salt
2 garlic cloves, minced
2 tablespoons minced fresh ginger root
1 serrano pepper, minced
1 tablespoon curry powder
¼ cup tap water
1 15-oz. can diced tomatoes (do not drain)
1 pound chicken breast tenders, cut into bite size pieces
¼ cup creamy peanut butter
½ cup heavy cream

  1. Combine onions, oil, and salt in a medium sauce pan over medium high heat. Sauté for 10 minutes or until onions start to brown.
  2. Add the garlic, ginger, and serrano pepper and sauté for another 5 minutes.
  3. Add the curry powder, sauté for another minute, then add the water and stir again.
  4. Reduce heat to medium-low and add the tomatoes. Stir, cover, and allow mixture to come up to a simmer.
  5. Once the tomato mixture is bubbling, add the chicken, stir, cover, and cook for 10 minutes, stirring occasionally.
  6. Reduce heat to low, stir in the peanut butter, then add the cream. Cook on low for another 1-2 minutes, then serve.

 

Nutrition Information per 1 Cup Portion

420 calories; 26 g total fat; 10 g saturated fat; 120 mg cholesterol; 500 mg sodium; 890 mg potassium; 17 g carbohydrate; 4 g dietary fiber; 32 g protein