Indian Chicken Tikka Masala

Ingredients for 2 servings:

• 200 g broccoli
• 2 onions
• 500 g chicken breast
• 800 ml coconut milk
• 1 bell pepper(s), red
• 320 g tomatoes
• 1 bunch of coriander leaves
• Cashew nuts
• 2 garlic cloves
• 3 cm ginger
• 1 tsp cayenne pepper
• 2 tsp garam masala
• 4 tsp salt
• 60 g tomato paste
• 20 g coconut flakes
• 25 g almonds, ground
• 1 tsp coriander powder
• 1 tsp cumin
• 1 tsp paprika powder

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

First, prepare the tikka masala spice paste. Finely chop the garlic and ginger. Then, in a blender, combine the garlic and ginger with cayenne pepper, garam masala, salt, tomato paste, coconut flakes, ground almonds, cumin, coriander powder, and paprika and process into a coarse paste. Now cut the broccoli into florets, the onions into half rings, and the chicken into bite-sized pieces. Roughly dice the bell pepper and tomatoes. Finely chop the coriander. If you want to add rice, you can add it now. Cook the broccoli florets in salted water for about 10 minutes, then refresh with cold water. Meanwhile, sauté the onions in a large pan with a little oil, then fry them with the chicken on all sides. Add the spice paste and, if desired, the cashew nuts, and toast. Add the coconut milk and simmer for about 10 minutes. Add the vegetables and bring everything to a boil briefly. To serve, sprinkle with coriander leaves and serve with rice.