COCONUT MASALA CHICKEN

A follower told me that she made my butter chicken recipe but cooked it on the stove (vs. instant pot) used a rotisserie chicken (easier!), added a can of coconut milk (good call!), and served the sauce on top of potatoes instead of rice (great idea!). So I had to make it her way and I loved it! My kids are weird when it comes to Indian flavors 🙄  but I could eat this every week! 

https://amberskitchencooks.com/wp-content/uploads/2020/08/video-1.mov

Coconut Masala Chicken

All that flavor, creaminess, and simpleness you could want!

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Course: Main Course

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 4

Ingredients

• 1 T avocado oil
• 1 medium onion diced
• 1 jalapeno, diced seeds removed
• 2 cloves garlic, minced
• 1 T minced ginger (or ginger paste)
• 2 T garam masala
• 1 tsp tumeric
• 1 tsp salt plus more to taste
• pepper to taste
• 1/2 cup chicken broth
• 2 T tomato paste
• 1 14 oz can diced tomatoes
• 1 14 oz can coconut milk
• 1 T pure maple syrup
• 1 T cornstarch
• 2 cups shredded chicken from a rotisserie chicken

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Instructions

• In a hot frying pan, add the avocado oil, onions, and jalapeño. Sauté, stirring often until onions are soft. Then add the minced garlic and ginger and cook, stirring for a minute until fragrant. ⁣
• Add seasonings, broth, tomatoes, tomato paste coconut milk, and maple syrup. Stir and cook over medium heat for a few minutes. ⁣
• In a separate bowl, add 1/4 cup of the sauce with 1-2 tablespoons of cornstarch. Mix until there are no lumps. Then pour the cornstarch mixture into the pan. Stir and heat until it gently bubbles and thickens. At this point, you could take a handheld immersion blender and blend if you wanted to make the sauce smoother for little kids, optional. ⁣
• Add the chicken to the pan.⁣
• If desired, add 1/4 of heavy cream or sour cream. ⁣
• Serve over boiled potato chunks or rice. Garnish with cilantro and crushed peanuts.