Some nights, the last thing I want to do is make dinner. Back in the good days of living near Fillmore street, we would grab sushi, takeaway at the Whole Foods salad bar, or some Indian food down the street. These days if I don’t want to cook, I have to anyways. Healthy and affordable takeaway food is practically non-existent here in Switzerland. In some ways, I like that I have been forced to cook a bit more living here given that home cooking is almost always more healthy, but I do miss the ease of some good ‘ole takeaway every once in a while.
To look on the bright side of this takeout food situation, I’ve ventured into making all different types of food that I would have never considered making on my own before. If I was ever craving Indian food in San Francisco, I had three Indian restaurants to choose from within a ten minute walk, or if I was really lazy, I could have it delivered to my door with a $25 minimum order.
These days if I want Indian, I make it myself.
In reality, it’s for the best, because I can make it healthier and dairy-free. Plus, with how quick this dish is to make, it might be faster than picking up takeout. And with this one pan chicken tikka masala, you won’t be stuck with tons of dishes.
Turns out being forced to cook is not so bad after all.
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 1 large clove of garlic (or 2 small), minced
- 1 tablespoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 lb boneless skinless chicken breast, cut into cubes
- 1 can of full fat coconut milk (16 ounces/500 mL)
- 1 tablespoon tomato paste
- 1 can of crushed tomatoes (14 ounces/400 grams)
- 1 small can of peas, or one cup frozen peas
- Juice of a lime
- salt and pepper to taste
- Melt the coconut oil in a large pan. Saute the onions in the oil over medium heat. After about 3 minutes, add the garlic and sauté for 30 seconds more. Push the onions and garlic to the edge of the pan and add the uncooked chicken to the center. Cook for 4-5 minutes on one side, then flip the chicken over and cook 4-5 minutes longer. Once the chicken is almost cooked, add the spices and salt and stir all the ingredients together, cooking for about 1 minute. Pour in the coconut milk, tomatoes, and tomato paste and stir. Bring to a boil, reduce heat to a simmer, and let simmer for about 10 minutes. Stir in the peas (cook for a minute or two if they are frozen). Taste and add salt and pepper, as needed. Serve over rice and garnish with cilantro and lime juice, if desired.