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Make it Monday #11: Lazy, Veggie-Packed Flare Free Chicken Tikka Masala

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I whipped up a quick, veggie-packed version of the Flare Free Chicken Tikka Masala from the "Worldly Winter Warmers" February Meal Plan inside my "Flare Free Through the Seasons" Meal Plan Database this weekend and it was so quick, easy, and delicious that we even added boiled eggs to it and ate it for breakfast!


This recipe is lazy because there is no measuring, I quite literally just threw everything in and came back to it in about an hour to shred the chicken right inside the pot. Not the prettiest, most authentic curry, but a simple, quick, flavorful, and comforting one pot meal you can whip up with just 10 minutes of prep and let simmer while you play outside in the summer weather.


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LAZY, VEGGIE-PACKED FLARE FREE CHICKEN TIKKA MASALA


INGREDIENTS:


1 cont. pre-diced onion

Handful of peeled garlic cloves, minced or pressed through a garlic press

1/2 knob of ginger, grated

3 extra lg. mushrooms, sliced thin

28 oz. organic crushed tomatoes from a jar, box, or non-BPA can

15 oz. can of unsweetened coconut milk

15 oz. can of organic chickpeas

2 organic chicken breasts

Big pad of organic soy-free vegan butter

Handful of chiffonade Swiss chard

Optional garnishes: your favorite gluten-free cooked grain, plain unsweetened soy-free vegan yogurt, chopped cilantro and lime wedges

Sea salt


INSTRUCTIONS:


Heat a large Dutch oven over medium heat then add coconut oil and next 4 ingredients. Turn heat to high then season with salt and sauté for about 3-5 minutes until onions are mostly softened.


Stir in spices to taste then stir and cook for about a minute until spices are toasted and fragrant.


Add tomatoes and next 4 ingredients then season well with salt. Bring to a simmer then turn down to medium-low/medium and simmer uncovered for about 45 minutes, stirring occasionally, until chicken is tender and curry thickens.


Break chicken up into bite-sized pieces with your wooden spoon right inside the pot.


Stir in the Swiss chard and cook until wilted.


Taste and adjust seasoning by adding more of anything you'd like to taste more of then serve with optional garnishes.


(I served mine with leftover cooked millet, plain yogurt, lime wedges, cilantro and a side salad with one of my all-time ultimate favorite salad dressings from a little Indian restaurant in Green Hills, TN. that's no longer there - a Cilantro Lime Yogurt Dressing.)


If you think veggies and shredded chicken should never go in Chicken Tikka Masala, get the more authentic recipe without all the veggies (includes precise measurements and the full recipe for the side salad) inside my "Flare Free Through the Seasons" Meal Plan Database!


-25 comforting seasonal anti-inflammatory meal plans -12 bonus holiday recipe packets

-A total of 451 gluten/dairy/sugar/corn/soy/peanut free + anti-inflammatory recipes


Instant lifetime access to everything you need to make eating Flare Free year-round easy as pie in a neat, little, easy-to-navigate online database!!


xo,


Laura


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