Chicken Tikka Masala with Coconut Cauliflower Rice

While at Whole Foods yesterday I spotted a new product by the Siggi's people! I'm pretty much addicted to their coconut, pumpkin spice, raspberry, or ANY flavor yogurt I get my hands on. They seem to have made a new seasonal flavor just for me though: mango jalapeno. I immediately wanted to marinate chicken in it with warm spices and aromatics. Chicken Tikka Masala seemed an appropriate use of my newfound treasure. I adore anything spicy, and Indian food is my all-time, go-to take out food. It's always even better when I can make it myself using healthy, fresh ingredients. 

Marinade: 

  • 2 Siggi's Mango Jalapeño (or plain if MJ unavailable) yogurts 
  • juice of 1 lemon
  • 2 tbsp minced ginger
  • 3 minced cloves of garlic
  • 4 tsp ground garam masala
  • 4 tsp ground cumin
  • 4 tsp cayenne
  • 4 tsp ground ginger
  • 3 tsp ground cardamom 
  • 4 chicken breasts, cut into 2 inch cubes

Chicken Tikka Masala and Cauliflower Rice: 

  • 1/4 cup olive oil
  • 2 small yellow onions, medium dice
  • 1 shallot, cut into thin strips
  • 4 minced cloves of garlic
  • 2 tbsp minced ginger 
  • 1 jalapeño sliced into thin rounds 
  • 1 tsp hot paprika
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp ground ginger
  • 1 28-oz can of fire-roasted crushed tomatoes
  • 1 can full-fat unsweetened coconut milk 
  • Salt and pepper to taste 
  • 1 bunch cilantro, stems chopped, leaves set aside 
  • 1 head cauliflower 

Put all of the ingredients of the marinade minus the chicken in a large Ziplpoc and squish and squash until it's fully mixed. Add the chicken pieces. Squish-Squash some more and make sure everything is full coated and covered. Zip it nice and tight and put in the fridge overnight. (Zip side up!)

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Turn your broiler on high and make sure a middle shelf is free in your oven. Take the chicken out of the marinade and put it on a roasting rack. I use my cookie cooling rack set in my sheet pan. Put the chicken into the oven and set a timer for 15 minutes. 

Heat the oil in a large cast-iron pan over medium-high heat. Add the onions and sauté until golden and aromatic. Next add the shallot and sauté for one minute. Then add the garlic and ginger and continue cooking for another minute.

Add the spices and toast.

Add the Jalapeño slices next and sauté for two minutes. Add the cilantro stems and turn the heat down to medium. 

Add the can of tomatoes. Turn the heat down to low and continue simmering for 20 minutes. 

While the sauce is cooking, chop the cauliflower head into florets. 

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Put the florets into the Cuisinart with the ricing attachment. (If you do not have a Cuisinart or the ricing blade, you can easily use a box grater and grate the cauliflower into "rice". I find that it's actually easier to grate the head whole though, rather than trying to grate individual florets…)

Once you have the cauliflower riced, put it in a pan on the stove over medium head with about a quarter cup of water to steam. Depending on the size of your head of cauliflower, you may need more or less water. You can always pour the excess out using the lid of the pan as a strainer. Steam for two minutes. You should see the cauliflower darken as it absorbs the water. This is how you know it is done. 

Add 1/3 of the can of coconut milk, and a handful of the cilantro leaves to the rice and stir. Your rice is now ready to go.

Take the chicken out of the oven and set it on the counter. It's fine if it cools down a bit, as it will be added to the simmering sauce shortly. 

Pur the remaining 2/3 can of coconut milk into the simmering sauce. Give it a good stir and then add in the cooling chicken pieces. Season with salt and pepper to taste. You're likely to need salt more than pepper with all the spices in here. 

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To serve, put some cauliflower rice in each bowl and top with curry. Mine was particularly delicious with a fruity Syrah or a Corona with lime. : )