Delicious and creamy combination of Indian spices with tender pieces of boneless chicken.
|2 tbsp||(30 mL) Vegetable oil|
|1 cup||(250 mL) Sliced onions|
|1 Pkg||(8 pieces) Maple Leaf Prime Naturally®|
|Boneless Skinless Chicken Thighs, cut into bite sized pieces|
|3 tbsp||(45 mL) Tikka masala curry paste|
|1 can||(400 mL) Light coconut milk|
|0.25 cup||(60 mL) Plain yogurt|
|0.25 cup||(60 mL) Chopped cilantro|
HEAT oil in a large skillet over medium. Add onions and cook for 4-5 minutes until they are softened. Add chicken and cook for 5-6 minutes or until golden brown. Add Tikka curry paste. Reduce heat to low and stir well to coat the chicken. Add coconut milk and bring to a boil, reduce heat and simmer for 10-12 minutes until chicken is tender and the internal temperature has reached 165°F (74°C). Stir in yogurt. Serve over basmati rice and garnish with chopped cilantro. Serve naan bread on the side.
Add green chilies for a spicier version.
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