It’s been one of those days. Work was crazy. I’m getting a cold. And it’s been raining cats and dogs. I usually LOVE the rain. But when I’m already feeling a little less than my best self, it makes me want to not leave the house, curl up on the couch, and eat pints of Ben & Jerry’s greek froyo (peanut butter banana, duh).
And then the Giants won the Championship game.
Don’t get ahead of yourselves and think I’m suddenly into sports. I’m not. BUT, it’s nice to rally behind something exciting, and most importantly, my boyfriend is happy.
So now let’s make YOUR household happy, and cook up this super yummy chicken tikka masala dish. Remember when I told you that poaching chicken would one day come in handy? And that rotisserie chicken can be tossed into just about anything? Yeah, let’s go back to stressing that making some sort of chicken in the beginning of the week will give you some serious options.
This is one of them.
Side note: Did you know chicken tikka masala has been said to be the most popular dish in British restaurants and it has been called “a true British national dish?” Yeah. Weird. (thanks Wikipedia!!)
But seriously, it’s tasty, healthy, and hearty. Anddddd perfect for these chilly days. I love chilly weather. And this chili recipe. Oh and since it’s necessary, Go Giants!
And now for the recipe.
- 1 tablespoon olive oil
- 1 15-ounce can crushed tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon chopped ginger
- 2 tablespoons tomato paste
- 2 teaspoons garam masala (Indian spice blend)
- kosher salt and black pepper
- 4 cups shredded rotisserie or poached chicken
- ½ English cucumber, halved and thinly sliced
- ¼ cup fresh cilantro leaves
- 1 tablespoon fresh lemon juice
- 1 cup brown rice
- ½ cup almond (or coconut) milk
- Cook rice according to package directions.
- Meanwhile, in a heavy bottomed pot or dutch oven, heat the olive oil over medium heat.
- Add the onions. Cook until translucent (about 6 minutes)
- Add the garlic and ginger. Cook until fragrant (about 1 minute)
- Add the tomatoes, tomato paste, garam masala, salt and pepper, and rotisserie or poached shredded chicken.
- Stir to combine and let simmer for 15-20 minutes.
- In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper.
- Stir in the almond milk to the masala mixture. Let simmer for 5 minutes.
- Serve over rice and top with the cucumber relish. Eat with pita bread for dipping if desired.