Chicken Tikka Masala Recipe - 21 Day Fix, Kosher
Kosher Indian Food?
I've always wanted to like Indian food. However, some of the ingredients have prohibited me from trying. I can't tolerate onions in any form, and most Indian dishes contain a lot of this ingredient. Also, since I keep kosher at home, the combination of meat and dairy that's typical in Indian cuisine has prevented me from making my own versions.
Since I couldn't find any Indian recipes that were both kosher and approved for 21 Day Fix, I had to develop my own. It came together quickly and ended up being even better than I had hoped for. The recipe I came up with used a couple of time-saving hacks to speed up the cooking process, which I'll explain below. It's got a bold, complex flavor with hints of sweet, spicy, and savory. I added some hot sauce to mine at the end, but if you don't like spicy food, just keep the recipe the way it is. It's not too spicy at all.
Time Saving Hacks
If you don't already know this about me, I'm all about the time saving cooking hacks. I work full-time, deal with my own chronic illness and associated fatigue, and take care of my parents, both of whom have their own health issues. Add in cooking and blogging and I don't have much time left over. The little bit of time I do have has been devoted to self-care. That's why shortcuts are so important in my recipes. I know perfectly well I'm not the only busy person out there, so these hacks are invaluable. Here's what I did in this recipe:
- Pre-cooked chicken. Rotisserie chicken would be my first choice, but if you keep kosher, it can be hard to find one. I had a ton of leftover chicken that we had prepared for a holiday, and my mom asked me to devise a recipe that could use it up. Take the cooked chicken and dice it into bite-sized pieces. This will shave at least 20 minutes off the cook time.
- Garlic. I love garlic, but I've never really gotten the hang of cutting up fresh garlic. Instead, I buy a huge jar of minced or crushed garlic. It works out well since I use it almost daily.
- Seasonings. While the list of spices may seem long, it's the fastest and easiest way to make sure the meal has a lot of flavor. Most of these seasonings are staples in my pantry, and they're all available at your local supermarket.
- 2 teaspoons garlic, crushed or minced
- 1 tablespoon cumin
- 2 teaspoons Himalayan pink salt
- 1 teaspoon cayenne pepper
- 1 teaspoon ginger, ground
- 1/2 teaspoon cinnamon
- 1/4 teaspoon turmeric
- 1 (28 oz) can diced tomatoes
- 1 (15 oz) can coconut milk
- 2 teaspoons paprika
- about 1.5 lbs chicken, pre-cooked
- 1/2 teaspoon curry powder
- 2 (10 oz.) bags cauliflower rice
- Heat up the cauliflower rice in the microwave as directed on the packaging. I always cook each separately.
- Spray a large skillet with some cooking spray. I used coconut oil spray. Add the diced tomatoes and all the seasonings: garlic, cumin, salt, cayenne pepper, ginger, cinnamon, turmeric, paprika, and curry powder. Heat on a medium flame.
- Once it comes to a boil, reduce the heat to low. Add the coconut milk and chicken. Continue to cook for about 10 minutes. Serve over 1 cup of cauliflower rice, and garnish with some fresh cilantro or basil leaves if desired.
21 Day Fix Container Counts
If you follow the 21 Day Fix, the container counts are as follows for 1/4 of the recipe:
- 1 red container
- 2 green containers
- 1 blue container
If you swap out any ingredients or add anything, don't forget to account for that.
There are some easy changes you can make if you'd like to. Here's what I came up with:
- Protein. I tend to eat a lot of chicken. If you're a vegetarian or vegan, try using lentils, tofu, or your favorite protein substitute. If you don't want to do that, try quinoa instead of cauliflower rice.
- Carbs. This dish would be perfect over some hot, fluffy rice. Indian food often comes with a side of naan, which is a type of flatbread similar to a pita. If you aren't trying to keep your carbs low, this would be a nice side.
- Vegetables. This kind of recipe can handle a lot of vegetables. As I mentioned earlier, Indian food usually centers around onion. If you choose to use onion, sauté it in a bit of oil before adding the diced tomatoes to the pan. Spinach is another good choice, since it has a mild flavor that won't really change much about the dish.
What Do You Think?
© 2018 Leah