Coconut Chicken Tikka Masala

Ingredients

Curry Paste

• 1 medium yellow onion, quartered
• 1 shallot, halved
• 6 garlic cloves
• 2 (1-inch) piece fresh ginger, peeled
• 3 tbsp garam masala
• 2 tsp ground turmeric
• 2 tsp salt
• 1 tsp crushed red pepper flakes
• 1 lemon, zest

Chicken

• 2 lb boneless, skinless chicken breast or thighs, cubed
• 1/2 cup full-fat plain Greek yogurt
• 1 (14-ounce) can full-fat unsweetened coconut milk
• 1 (6-ounce) can tomato paste
• 1/4 cup chopped fresh parsley, for serving
• 3 cup cooked rice, for serving

Directions

1. Make the curry paste. In a blender or food processor, combine the curry paste ingredients and pulse until smooth, about 1 minute.
2. Make the chicken. In a gallon-size zip bag or bowl, combine the chicken, 2 tbsp of the curry paste, and the yogurt. Massage the mixture into the chicken. Marinate at room temperature for 30 minutes or in the fridge overnight.
3. Heat a large, high-sided skillet over medium heat. Add the remaining curry paste and cook until fragrant, 1 minute. Add the marinated chicken, coconut milk, and tomato paste and bring to a simmer. Cover, and cook until the chicken is cooked through, about 15 to 20 minutes, and the sauce thickens. Remove the lid and simmer until the sauce thickens slightly, about 5 minutes more.
4. Stir in the parsley and serve the chicken over rice.

Note

• The curry paste can be doubled and stored in an airtight container for up to 1 month, or frozen for up to 4 months.