1 pound of diced chicken breast
1 onion chopped
3 cloves of garlic chopped
2 inches of ginger grated
2 Tbs of Chicken Tikka Masala Spice Blend
1 cup of Trader Joe’s canned tomato sauce
1 cup of water
1 cup of nonfat or greek yogurt for tanginess
- Heat oil in a medium fry pan over medium high heat and add the chopped onions, garlic and ginger and sauté until golden brown approximately 10 minutes. .
- Once the onion mixture is brown add in 2 Tbsp of Chicken Tikka Masala Spice Blend and mix in with the onions in order to heat up and release the spice oils.
- Then add in the tomato sauce and mix together for an additional 5 minutes so the tomato sauce thickens and add the water and yogurt. Mix together nicely and raise the heat so the curry starts to boil and add in the chicken. Once it boils cover the pan over low heat and let the flavors blend together for another 15 minutes or the chicken is cooked through. Add salt and pepper or more red chili pepper flakes if you want it spicy.
- For a variation you can stir in 3 cups of fresh spinach leaves and let it wilt. Garnish this chicken curry with chopped cilantro and serve with basmati rice and toasted naan bread.. For a south Indian flavor you can add a can of coconut milk instead of water and yogurt and add 10-15 curry leaves.