Chef Jessica's Tikka Masala Two Ways with Cilantro Couscous

Tikka Masala

Ingredients:

Yield: 4 servings

• 2 tbsp butter

• 2 tbsp olive oil or 4 tbsp olive oil to make recipe vegan

• 1 medium white onion, cut in half and thinly sliced

• 2 cloves garlic, minced

• 1 tbsp finely chopped or grated fresh ginger

• ¼ - ½ tsp cayenne (depending on how spicy you like it)

• 2 tsp ground coriander

• 1 tsp ground cumin

• ½ tsp cardamom

• ¼ tsp nutmeg

• 2 tsp sweet paprika

• 1 can chickpeas, drained and rinsed (19 oz) if you want to keep this dish traditional omit for meat version 

• 1 lb boneless skinless chicken breast cubed omit for vegetarian version

• 1 ½ cups puréed tomatoes (passata)

• ¾ cup water

• 1 tbsp fresh lime juice

• 1 tsp sea salt

• ½ tsp freshly ground black pepper

• ½ cup full-fat coconut milk (in can)

• ½ cup chopped cilantro

 Method: 

1.  In a large non-stick frypan or large saucepan, heat oil and butter over medium heat.

2. (For meat version ignore for vegetarian version)  add the chicken and brown on all sides, 3-4 minutes. Remove from pan onto a plate. 

3. Add onions and cook for 5 minutes, stirring occasionally. Onions can brown slightly.

4. Add garlic and sauté for 1 more minute.

5. Add ginger, cayenne, coriander, cumin, cardamom, nutmeg and paprika. Stir spices into onions and cook 1 minute.

6. (For vegetarian version( add chickpeas and stir to coat with spices, 1 minute.

7. ( For meat version) add the chicken along with any accumulated juices on the plate

8. Add tomato purée and water and bring to a boil.

9. Reduce heat and simmer for 15 minutes, stirring occasionally.

10. Add lime juice, pepper and salt; stir well and cook 1 more minute.

11. Stir in the coconut milk and let simmer for 5 more minutes.

12. Add chopped cilantro and stir well. Serve with couscous.

Cilantro Couscous

Yield: 4-6 servings

Ingredients:

• 1 cup couscous

• 1 ½ cups vegetable stock or water

• 1 tsp sea salt

• 1 tsp ground coriander

• 2 – ¼” slices of lemon

• ½ cup chopped cilantro

 Directions:

1. In medium saucepan, bring stock, salt, coriander and lemon to a boil.

2. Add couscous and stir. Return to boil.

3. Once boiling, cover pot with lid and remove from heat.

4. Let rest for 5 minutes.

5. Fluff with fork and stir in cilantro. Serve.