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 the Autoimmune Edible Rx Course 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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Check out this 30 second video to see how it's made

LAZY, VEGGIE-PACKED FLARE FREE CHICKEN TIKKA MASALA

INGREDIENTS:

2 T organic unrefined coconut oil

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

~2 t organic turmeric powder

~1 t coriander powder

~1 T cumin powder

~2 T Garam Masala powder

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 grass-fed ghee

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 steamed organic Basmati rice or BFreee gluten-free naan bread, and optional garnishes.

Happy Cooking!

xo,

Laura