Tuesday, November 7, 2017

Chicken Tikka Masala with potatoes, groats and squash...

This dish is a favorite in the Brainy Gourmet kitchen and its not Italian. It's just brainy good!

Basically, all that you will need are: two 'in a package' skinless/boneless chicken breasts, onion, garlic, heavy cream/plain yogurt, tomato paste, a couple of tasty spices such as cumin, coriander and paprika and also some dried herbs like mint and rosemary.

Melt on med heat in 2 tbs of olive oil, 1 pat of butter and 2-3 tbs of coconut oil. Next, saute in the blended oils one chopped onion and one glove garlic until browned, then add cubed chicken breast meat, continue to cook on med heat.

To this add 3/4 cup of heavy cream, 1/4 cup of yogurt, one small can of tomato paste and your spices/herbs (using as much as you like; recommending 1 tsp of each). Cover and let simmer on low (30-40min) while you prepare sides. My family likes to eat this with potatoes and or buckwheat groats. You can also serve as a side a hearty dark green winter squash which is really nice baked and then mix with mashed potatoes... one way to get the kids to eat a good for them vegetable medley.

~ Tutti a Tavola!

*Brainy frugal tip - the previous dish was chicken soup using chicken breasts. If you did not put the pasta into the soup and you have the left over stock with breast meat, it can be used for this dish. You can strain off the meat from the stock and use instead of using raw meat. Remember, left overs are only as good as they are still good - fresh in the meaning of not more than a couple of days old. 

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