Chicken Tikka w/ Cauliflower
Recipe adapted from skinnytaste
1 ½ lbs. skinless, boneless chicken thighs, cubed
1 ½ tsp. kosher salt
½ Tbsp. butter
½ chopped onion
3 cloves garlic, minced
1 tsp. grated ginger root
1 tsp. ground coriander
1 tsp. cumin
½ tsp. turmeric
½ tsp. garam masala
¼ tsp. cayenne pepper
¼ tsp. ground cardamom
14 oz. can diced tomatoes, drained
2 c. cauliflower florets
½ c. frozen peas
½ c. full fat canned coconut milk
¼ c. fresh cilantro leaves, for serving
Season chicken with 1 teaspoon salt.
Melt the butter, add onion, garlic, ginger and 6 spices (from coriander to cardamom) and saute until the vegetables are soft and the spices are fragrant, about 2 to 3 minutes.
Add the tomatoes and use an immersion to blend until smooth (or blend in the blender), add the chicken, remaining 1/2 teaspoon salt and stir, cook on medium 30 minutes.
Add the cauliflower and peas and cook additional 10 minutes.
Stir in coconut milk and serve garnished with cilantro.
No one ate this except Jeremy, but he loved it, and shared with some of our friends. Other than the prep, everything was very easy and only required minimal effort, simply stirring every now and then is enough to make a masterpiece. This is a great intro for people who have never had Indian cuisine and is simple to make. Its combination of spices is great for those who are not used to a more eastern palate and can be the beginning of a wonderful foray into the world of ethnic cooking!