Name: Chicken Tikka Dansak Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb boneless, skinless chicken breast, cut into bite-sized pieces; 1 onion, finely chopped; 2 cloves of garlic, minced; 1-inch piece of ginger, grated; 1 red bell pepper, diced; 1 cup diced tomatoes; 1 can (14 oz) chickpeas, drained and rinsed; 2 tbsp Tikka Masala spice blend; 1 tbsp curry powder; 1 tsp turmeric powder; 1 tsp cumin; 1 tsp coriander; 1/2 tsp chili powder; 1/2 cup coconut milk; 2 cups chicken broth; Salt and pepper to taste; Fresh cilantro, chopped (for garnish); Cooked basmati rice (for serving)

Instructions

In a large pan or skillet, heat oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and grated ginger, stirring constantly for another minute until fragrant.
Add the diced bell pepper and cook for 3-4 minutes until slightly softened.
Push the vegetables to one side of the pan and add the chicken pieces. Cook until the chicken is browned on all sides, about 5-6 minutes.
Mix in the Tikka Masala spice blend, curry powder, turmeric, cumin, coriander, and chili powder. Stir well to coat the chicken and vegetables with the spices.
Pour in the diced tomatoes, chickpeas, coconut milk, and chicken broth. Stir to combine all the ingredients.
Bring the mixture to a simmer, then reduce the heat to low and cover the pan. Let it gently simmer for 20-25 minutes, stirring occasionally.
Taste the curry and season with salt and pepper as needed. Adjust the spice level to your preference.
Serve the Chicken Tikka Dansak Curry over a bed of cooked basmati rice. Garnish with fresh cilantro for a burst of fresh flavor.

Ingredients

Instructions

Nutrition Facts

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