Chicken tikka masala with cauliflower/Recipe

Learn how to make Chicken tikka masala with cauliflower/Recipe

Methods

1. The day before you make this, place the chicken pieces in a zip-top bag. Mix the coconut milk, cumin, coriander, turmeric, garlic, ginger, salt, and jalapeno in a large measuring cup or small mixing bowl. Pour the mixture into the bag with the chicken and mash the bag around to ensure that all of the chicken is coated. Chill for 4 to 12 hours.

2 On cooking day, place the chicken, marinade, and cauliflower into a 6-quart (5.7 liter) slow cooker.

3. Place the onion, bell pepper, tomatoes, and tomato paste into a food processor. Pulse until everything is chopped fine. Pour it over the chicken and cauliflower in the slow cooker. Give it a stir to coat everything in the marinade and vegetable mixture.

4 Cover and cook on low for 6 to 7 hours (or 3 to 31/2 hours on high).

5 Stir in the garam masala, lime juice, and cilantro.

6 Serve with Cauliflower Rice, zuc-chini noodles, or roasted potatoes.

Recipe Name And Quantity

Prep time:30 minutes, plus overnight marinating

Serves: 8 to 10

11/2 pounds (680 g) boneless, skinless chicken breasts or thighs, cut into 1-inch (2.5 cm) pieces

1 13.5-ounce (398 ml) can coconut milk

2 tablespoons (14 g) ground cumin

1 tablespoon ground coriander

1 teaspoon turmeric

6 cloves garlic, minced

1-inch (2.5 cm) knob of ginger, minced (about 1 tablespoon)

1 teaspoon sea salt

1 jalapeño, minced

1/2 cauliflower head

1 medium yellow onion, cut into large chunks

1 red bell pepper, cut into large chunks

2 large tomatoes, cut into large chunks

3 tablespoons (90 g) tomato paste

1 teaspoon garam masala

Juice from 1/2 lime

1/2 cup fresh chopped cilantro