Chicken Tikka Masala

1-2 Potatoes, cubed
1-2 Medium Onions, slivered
1-2 Green Bell Peppers, stripped
3 Boneless, Skinless Chicken Breasts, cubed
3 Cloves Garlic, smashed
2 tbsp olive oil

2 29 oz cans of tomato sauce + 1 8 oz can (optional)
1 cup Plain Greek Yogurt
1 tbsp lemon juice
4 tsp cumin
1 tsp cinnamon
2 tsp cayenne
2 tsp black pepper
Salt to taste
1 cup heavy whipping cream (optional)

You can add the additional 8 oz can of tomato sauce if the heavy whipping cream and greek yogurt are overwhelming, or you can leave the heavy whipping cream out all together for a lower calorie option! Both are delicious!

Add potatoes, garlic, and olive oil to a large skillet. Cook on medium until potatoes are soft, tossing occasionally.

Add chicken and onions and continue to cook for another 5 minutes or so, until the outside of the chicken cubes is white and the onions start to soften.

Add tomato sauce, greek yogurt, all of the spices, and the heavy whipping cream and mix thoroughly.

Continue to cook on medium heat, stirring occasionally, until the sauce reduces.

Add the peppers about 5-7 minutes before removing from the heat.

It is ready when the peppers are tender to bite through.

Serving Size: Makes 5 relatively large servings