"Tikka Masala" style chicken and vegetables
- Number of Servings: 4
Ingredients
1.25 cup Snap peas 150 grams Mushrooms, fresh 1 medium (2-1/2" dia) Onions, raw 0.5 head, medium (5-6" dia) Cauliflower, raw 0.5 cup, chopped Sweet peppers (bell) 5 thigh, bone and skin removed Chicken Thigh 1.5 tbsp Butter, unsalted 1.5 tbsp Olive Oil 1 cup Tomato Sauce 0.5 cup, fluid (yields 2 cups whip Heavy Whipping Cream 2 cloves Garlic 1 tbsp Curry powder 0.5 tbsp Turmeric, ground 1 tsp hot chili peppers, dried (by MIMIMAMA8)
Heat oil and butter (or ghee, if you have it) in a large sauté pan. Cook onions until slightly softened, stirring occasionally. Add spices (tandoori seasoning, turmeric, and dried chili pepper) and cook until well fragrant. Stir in garlic, then mushrooms, and cook until the mushrooms release their liquid. Push vegetables to the side, add chicken, and let brown for a few minutes before stirring. Add cauliflower, bell peppers, tomato sauce, and cream, stir until well incorporated, cover, and bring to a simmer over medium heat. Let simmer on low heat until chicken is cooked and cauliflower is almost tender. Stir in peas, cover, and let simmer about 5 minutes more.
Serving Size: 4 generous servings
Number of Servings: 4
Recipe submitted by SparkPeople user JAGHETERLELLE.
Serving Size: 4 generous servings
Number of Servings: 4
Recipe submitted by SparkPeople user JAGHETERLELLE.
Nutritional Info Amount Per Serving
- Calories: 368.1
- Total Fat: 24.6 g
- Cholesterol: 124.0 mg
- Sodium: 432.7 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 5.2 g
- Protein: 22.4 g