Best Chicken Tikka Masala Recipe

Here's something new - a recipe, tried and true by your's truly this very evening. Yes, all, I made chicken curry and it was EPIC. I think it may be the best thing I have ever made. It just came together perfectly, and makes great leftovers! I spent the morning trying to find the perfect chicken curry recipe. I wanted to use coconut milk, since I had prematurely bought it in anticipation of making some kind of curry sauce, but I couldn't find a decent recipe that used coconut milk AND homemade curry paste, so I combined a bunch of recipes and made my own. Here it is -

1 small green onion
3 cloves of garlic
Olive oil
1 can of coconut milk
1 small tomato, diced
2 large pieces of chicken breast, cleaned and cut into cubes
2 tbsp cumin powder
2 tbsp curry powder
1.5 tbsp dried hot red pepper
1 tbsp salt
1 tbsp black pepper
2 tbsp tomato paste
Some sprigs of parsley
A couple scallion stalks

Marinate the whole chicken breasts for a few hours (or overnight) in the coconut milk and the spices - cumin, curry, red and black pepper, and salt. When you're ready to cook, remove the chicken breast from the marinade (save the marinade for the next step!) and place on a baking tray (covered in aluminum foil to keep the juices) and bake at 400 for 10-15 min. You can flip the chicken breast halfway through to make sure it cooks evenly. It doesn't have to be cooked through, since you will simmer it in the curry sauce.

Meanwhile, chop the onions and garlic, and fry in olive oil for about 2 minutes over a medium flame in a saucepan until the onions soften up. Add the diced tomato, and stir it around with a wooden spatula. Add the coconut milk marinade and bring to a simmer. Cube the chicken and add to pan and stirred until everything is fully incorporated, coated, and spread out.

Let it simmer on low for about 3 minutes, then stir in the tomato paste, which you can dilute with a couple tbsp of warm water to make it easy to incorporate. It should turn everything a nice peachy-pink. I stirred constantly for another 5 minutes, then let it sit, covered, on very low heat for 15 more minutes while you prepare basmati rice. About 2 minutes before taking it off the stove, add some chopped parsley and scallions (use both the green leaves and the white bulbs!), and stir gently. Turn off the heat and let it cool/marinate for a couple minutes. Pour over rice, and voila'! I dont know if this qualifies and Thai, Indian, Jamaican, none or all, but I thought it was really wonderful.

*Note - some ginger, fresh or powdered would have been tasty and healthy.
**Second note - my new favorite cooking website for recipes and pointers is chow.com. Its pretty advanced though, you need to have all the right equipment and ingredients, so it's for real foodies only. Like people who can mull their own oats at night before bed and who can make their own sausage and mozzarella with fresh milk from a cows udders. But its really inspiring!

(Makes 2-4 servings with rice)

Namaste,
-Renata