Tikka Masala Chicken Curry with Cauliflower Rice

Tikka Masala Chicken Curry with Cauliflower rice

Serves 4 with leftovers

1 brown onion, diced
Knob of fresh ginger, grated
3 cloves garlic, chopped
2 Tbsp olive oil
1 fresh chilli, sliced
4 tsp turmeric, ground
2 tsp garam masala
2 tsp coriander, ground
4 tsp cumin, ground
3 Tbsp natural coconut yoghurt
2 Tbsp tomato puree
1 x 400g tin chopped tomatoes
1 x 400g tin lentils or chickpeas
8 free range chicken thighs
1 x 400g tin coconut milk

How to:
In a pan/wok heat the olive oil and then add the onion and cook until soft. Add the garlic, chilli and ginger and cook for a further minute, then add the spices- turmeric, garam masala, coriander and cumin. Cook for a further minute or two until fragrant. 

Add chicken thighs and cook until all sides are sealed- about 2 minutes. Then add the tomatoes, puree, yoghurt, lentils and coconut milk and give a good stir, releasing all the yummy fragrant bits from the bottom of the pan. 

Bring to a boil then reduce to a simmer stirring occasionally for around 40-50 minutes until chicken is cooked though and the curry has reduced and thickened.

Serve with cauliflower rice and garnish with extra coconut yoghurt and fresh coriander.