Chicken Tikka Masala Chili
Ingredients
The chili base
-
2
pounds
ground chicken
-
5
tablespoons
refined coconut oil or ghee
-
2
medium
white onions, diced
-
3
medium
serrano chiles, minced
-
7
cloves
garlic, minced
-
2
tablespoons
ginger, minced
-
2
tablespoons
Garam Masala
-
2
tablespoons
ancho chili powder
-
1
stick
cinnamon
-
1
teaspoon
paprika
-
2
cans
tomato sauce (15-ounce each)
-
1
green
bell pepper, sliced
-
1
red
bell pepper, sliced
-
16
ounces
mushrooms, sliced
-
4
leaves
dried fenugreek (optional)
-
1
medium
lemon, juiced
-
to taste
sea salt
-
2
cans
coconut cream (14-ounce each)
For serving (optional)
-
to taste
basmati or cauliflower rice
-
to taste
naan
-
to taste
fresh chopped cilantro
Instructions
- Heat 1 tablespoon of ghee in a large pot over medium heat and brown the ground chicken, then set aside.
- In the same pot, heat the remaining ghee and cook the onions until softened.
- Add the serrano chiles, garlic, and ginger, cooking until the mixture is caramelized.
- Stir in the spices (garam masala, paprika, ancho chili powder) and cook until fragrant.
- Add the tomato sauce and blend until smooth, then return to the pot.
- Add the sliced bell peppers, mushrooms, fenugreek leaves, cinnamon stick, and salt, then simmer for 30 minutes.
- Stir in the coconut cream and lemon juice, then add the cooked ground chicken back to the pot.
- Serve over rice or with naan, garnished with cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
643
Total fat
59g
Total carbohydrates
30g
Total protein
11g
Sodium
800mg
Cholesterol
mg
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