Easy 1-Pot Tikka Masala

MINIMALIST BAKER
20Ingredients
50Minutes

Ingredients

US|METRIC
  • 3 avocado oil (Tbsp, or sub ghee if not vegan)
  • 1 yellow onion (or medium white, finely diced)
  • 1 ground cumin (Tbsp)
  • 1 sea salt (DIVIDED // plus more to taste)
  • 6 cloves garlic (minced, 6 cloves yield ~3 Tbsp)
  • 2 fresh minced ginger (Tbsp)
  • 1 red bell pepper (medium, seeds and stems removed, halved then sliced lengthwise)
  • 1 1/2 green chili (Tbsp minced, stems and seeds removed, use serrano or jalapeño)
  • 1 boneless skinless chicken breast (cubed, organic, pasture-raised when possible // if omitting chicken, double quantity of chickpeas)
  • 1 ground coriander (Tbsp)
  • 1/4 red chili flake (omit for less heat)
  • 1 ground turmeric
  • 1 smoked paprika
  • 30 ounces diced tomatoes (if unsalted, you’ll add more salt to the dish BLEND ONE CAN FOR SMOOTHER TEXTURE)
  • 15 ounces chickpeas (slightly drained, if omitting chicken, double quantity of chickpeas)
  • 1 Garam Masala (Tbsp, *, see notes for DIY blend)
  • 2 coconut sugar (Tbsp)
  • 14 ounces full fat coconut milk (sub light coconut milk for less fat)
  • fresh cilantro (chopped)
  • jalapeño (Fresh, omit for less heat)
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