Chicken Tikka Masala

We have reached a new point in our house.  One where my husband is willing to try curry dishes.  This is really cool because it opens up new recipes and flavor combinations to try.  Last night I made Chicken Tikka Masala from Jamie's Food Revolution and served it with brown rice.  The coconut milk added great sweet flavor especially when paired with the heat of the curry paste.  This meal was warm and comforting.  I could see these flavors transferring really well to a soup.

Chicken Tikka Masala

from Jamie's Food Revolution

4 skinless, boneless free-range chicken breast, sliced into 3/4" strips

2 medium onions, finely sliced

1 serrano pepper, finely diced

1 inch of fresh ginger root, minced

1/4 cup of fresh cilantro with stalks, chopped

2 TBS of vegetable oil

1 TBS of unsalted butter

1/2 cp of curry paste (recipe calls for mild but I used hot)

1/2 tsp of salt and pepper

1 14oz can of diced tomatoes (no salt-added)

1 14oz can of coconut milk

(I forgot to garnish with these at the end)

1 cup of yogurt

1/4 cup of sliced almonds

1 lemon, sliced  into wedges

In a large dutch oven, heat the oil and butter over medium high heat.  Add onions, pepper, ginger, cilantro and cook for 10 minutes until soft and golden.  Add the curry paste and chicken making sure everything is well coated.  Then season with salt and pepper.   Add the tomatoes and coconut milk.  Then fill one of the can with water and pour into the pan.  Bring to a boil, reduce, and simmer for 20 minutes covered.  Be sure to check the curry regularly to see if it is drying out and requires more water.  Serve over rice with yogurt, almonds, and cilantro.  I added sliced scallions on top.  Enjoy!