Veggie Loaded Chicken Tikka Masala

Serves 4-6


4 teaspoons ground turmeric

2 teaspoons garam masala

2 teaspoons ground coriander

2 teaspoons ground cumin

1 cup chopped fresh cilantro, divided

2 cans full fat coconut milk, divided

3 boneless, skinless chicken breasts, cut into bite size pieces

3 tablespoons olive oil

1 medium white onion, chopped

1-2 cups peeled and chopped carrots

3-4 ribs celery, sliced

3-4 cloves garlic, minced

2 teaspoons ginger, peeled and minced

2 (6 oz.) cans tomato paste

3 oz. kale, stemmed and chopped

Prepared rice, or cauliflower rice for serving (optional)


  1. Combine the turmeric, garam masala, coriander, and cumin in a small bowl. Place half of the spice mixture into a large ziploc bag, and combine with 1 can of coconut milk, ¼ cup chopped fresh cilantro, and chicken. Let marinate for 4-6 hours, or preferably overnight.

  2. Heat olive oil in a large saucepan over medium heat. Add the onion, carrot, and celery, and cook until slightly soft, about 4-5 minutes. Add the garlic, ginger, and remaining dry spices and cook for another 2-3 minutes, until fragrant.

  3. Remove the chicken from the marinade, and place in the saucepan. Cook for 4-5 minutes, stirring occasionally. Add in the marinade, both cans of tomato paste, and the remaining can of coconut milk. Bring to a simmer, cover, and let cook until chicken is cooked all the way through, about 20 minutes. Stir in the kale, cover, and let cook for another 5-10 minutes, until the kale is wilted. Serve over cauliflower rice, and top with remaining chopped cilantro.

Ben Mastracco