Tikka Masala

March 5, 2018

 

First of all, let me say that the Instant Pot is a must have tool for efficient batch cooking!  After many months of debating if I really needed another kitchen appliance, The fiance and I said, let's do it!!! and brought one home. I'm sure she agrees when I say we have zero regrets....AF...that's where you're supposed to use that right?

 

We use it frequently, especially when we haven't thought about what we want to make. Since you can throw frozen meet in there it eliminates the whole "we haven't thawed anything and need to re-up on fresh veggies" excuse. 

 

It’s excellent for soup/chili, big batches of pork/chicken, and whole chickens.  I even cooked a frozen roast and it was perfect!  All in a fraction of the time of slow cooker, which by the wy it can be used in a slow cooker setting. Two for one kitchen appliance in one....SCORE! With all that said, this recipe can absolutely be made in a slow cooker if you are not on the Instant Pot bandwagon yet!

 

The flavors in this traditional Indian dish are so fantastic and fragrant.  This is some serious comfort food without any guilt!  There are many variations of this recipe, but I kept it Whole30 and Paleo compliant by using coconut milk in the sauce.  I used mild spice, but some additional heat would be awesome. Throw this on top of some  cauliflower rice and yo have a delicious and nutritious meal in under an hour. Oh, and since you batched cook this recipe...  The leftovers will be fabulous! 

 

Serves: 4

 

Here's What You Need... 

 

INGREDIENTS

 

 

 

  

 

 

 

 

 

 

 

 

 

 

 

 

  • 2 lbs boneless skinless chicken breast

  • 1 small onion, chopped

  • 1/2 yellow bell pepper, chopped

  • 2 tablespoons butter or ghee for Whole30

  • 1 teaspoon cumin

  • 1 teaspoon coriander

  • 2 teaspoons garam masala

  • 1 teaspoon turmeric

  • 1/4 teaspoon cayenne pepper (or more to taste)

  • 1 1/2 teaspoon sea salt

  • 15 oz can diced tomatoes

  • 1/2 cup full fat coconut milk

  • 3 cloves garlic, minced

  • 1 teaspoon grated fresh

  •  

    1/2 Mushrooms

     

     

    INSTRUCTIONS

     

  • Set your Instant Pot to Saute.  Add butter, onion, and yellow peppers and cook for 3-4 minutes until veggies start to soften.

  • Add garlic, ginger, spices, mushrooms, salt and cook for an additional 1-2 minutes. 

  •  
  • Add tomatoes and coconut milk and stir well to combine.  Place chicken on top of mixture.  Close the lid and set to Poultry.

  • When cycle is complete, remove chicken and shred.  Using an immersion hand blender or normal blender all that juice and veggies into the sauce. Add the chicken back to the sauce and adjust seasoning to taste.

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