Chicken Tikka Masala
This Chicken Tikka Masala is the best Whole30 and paleo version inspired by the rich and buttery flavors of authentic Indian tikka masala. Tender chicken thighs are braised in an Indian-spiced tomato curry sauce to make a warm and comforting dish everyone will love.
Servings: 6 cups
Calories: 349kcal
Ingredients
- 1.5 pound Chicken Thighs boneless, skinless, diced in 1/2 inch cubes
- 1 cup Green Bell Pepper small dice
- 1 cup medium Yellow Onion small dice
- 1 pound Golden Potatoes diced
- 3 cloves Garlic minced
- 28 oz can Tomato Sauce
- 1 14 oz can Coconut Cream
- 1 tbsp Avocado Oil
- ½ tbsp Turmeric
- 1 tbsp Curry Powder
- 3 tbsp [Garam Masala]
- 2 tsp Salt
- ¼ tsp Ground Black Pepper
Instructions
- In a 6 quart stock pot, add 1 tbsp avocado oil and heat over medium high heat.
- Add in chicken, bell pepper, onion, garlic and spices and saute for 7-10 minutes or until vegetables soften and chicken is no longer opaque
- Add in diced potatoes and stir together
- Add in tomato sauce and coconut milk and stir to combine
- Bring heat to low and simmer curry until tomatoes and potatoes are cooked all the way through stirring often. This will take about 25-35 minutes.
- Adjust seasonings as necessary
- Serve hot and garnish with fresh chopped cilantro
Notes
Cut chicken and potatoes the same size to make sure everything cooks all at the same time
Nutrition
Serving: 1cup | Calories: 349kcal