Chef Jessica's Tikka Masala Two Ways with Cilantro Couscous
There is freshly fallen snow sparkling under crystal blue skies, it's beautiful but cold outside and thankfully the days are getting longer.
Perfection can be found in even the most monotonous suburban days. Change things up, walk a different way, try something new, take a moment to look at the things you see every day and look at them from a different perspective. Todays is the perfect day to try something new.
Chef Jessica has sent us a delicious spicy bone warming dish that the whole family will love.
Yield: 4 servings
- 2 tbsp butter
- 2 tbsp olive oil or 4 tbsp olive oil to make recipe vegan
- 1 medium white onion, cut in half and thinly sliced
- 2 cloves garlic, minced
- 1 tbsp finely chopped or grated fresh ginger
- ¼ - ½ tsp cayenne (depending on how spicy you like it)
- 2 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp cardamom
- ¼ tsp nutmeg
- 2 tsp sweet paprika
- 1 can chickpeas, drained and rinsed (19 oz) if you want to keep this dish traditional omit for meat version
- 1 lb boneless skinless chicken breast cubed omit for vegetarian version
- 1 ½ cups puréed tomatoes (passata)
- ¾ cup water
- 1 tbsp fresh lime juice
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- ½ cup full-fat coconut milk (in can)
- ½ cup chopped cilantro
- In a large non-stick frypan or large saucepan, heat oil and butter over medium heat.
- (For meat version ignore for vegetarian version) add the chicken and brown on all sides, 3-4 minutes. Remove from pan onto a plate.
- Add onions and cook for 5 minutes, stirring occasionally. Onions can brown slightly.
- Add garlic and sauté for 1 more minute.
- Add ginger, cayenne, coriander, cumin, cardamom, nutmeg and paprika. Stir spices into onions and cook 1 minute.
- (For vegetarian version( add chickpeas and stir to coat with spices, 1 minute.
- ( For meat version) add the chicken along with any accumulated juices on the plate
- Add tomato purée and water and bring to a boil.
- Reduce heat and simmer for 15 minutes, stirring occasionally.
- Add lime juice, pepper and salt; stir well and cook 1 more minute.
- Stir in the coconut milk and let simmer for 5 more minutes.
- Add chopped cilantro and stir well. Serve with couscous.
Yield: 4-6 servings
- 1 cup couscous
- 1 ½ cups vegetable stock or water
- 1 tsp sea salt
- 1 tsp ground coriander
- 2 – ¼” slices of lemon
- ½ cup chopped cilantro
- In medium saucepan, bring stock, salt, coriander and lemon to a boil.
- Add couscous and stir. Return to boil.
- Once boiling, cover pot with lid and remove from heat.
- Let rest for 5 minutes.
- Fluff with fork and stir in cilantro. Serve.
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