Recipe: Creamy Tomato Indian Chicken
2-3 lb boneless, skinless chicken breasts
1 (29 oz) can crushed tomatoes
3-4 TBSP avocado or coconut oil
1 TBSP dried chopped onions
2 tsp curry powder
2 tsp garlic salt
2 tsp chili powder
pinch red pepper flakes
3/4 cup full-fat, unsweetened coconut milk
Cut the chicken into large chunks and heat oil in a large skillet over medium-high heat. Add chicken to skillet and add dried chopped onions, curry powder, garlic salt and chili powder. Cook for a couple minutes, until chicken has turned white on the outside. Add in crushed tomatoes, red pepper flakes, and coconut milk. Stir to combine, reduce heat to low and simmer, covered, for about 10-15 minutes, until chicken is done.
I served this over rice, but you could serve it over cauliflower rice or any other choice. It’s delicious!
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