Dairy Free Chicken Tikka Masala (Crockpot)

I am Grateful…

During worship on Sunday, we sang songs of faith and hope. Singing such songs after what happened in Paris on Friday felt rebellious. I felt like we were saying to all the terror in the world, “We will stand up and hold onto each other in faith. You cannot take away our joy in each other and each precious day we are given.” We may falter… but we are determined to get back up and live… continued prayers for those around the world who are reeling from the terror… we stand together in honor of your grief.

I lean into life with gratitude for precious friends, loving family, kind words, delicious food (especially in Houston), smiles, laughter, chocolate, flowers, acts of compassion, and a loving community of faith.

Today I am especially grateful to try out a new Chicken Tikka Masala recipe inspired by the blog, Table for Two. My daughter is allergic to dairy, so I experimented with soy yogurt and coconut milk. I am thrilled to say the dish turned out fabulous! My kids said to make it again. These seemingly insignificant moments are so precious, moments that make life meaningful.

I would love to share in your gratitude today. Please leave a comment and let me know:

“Today I am grateful for…”

Dairy Free Chicken Tikka Masala (Crockpot)

5 boneless, skinless chicken breasts (about 3 lbs.) – cut into 1.5″ cubes
1 large onion, diced
4 cloves of garlic, minced
2 tbsp. fresh ginger, minced
1 (29 oz.) can of tomato puree
1 ½ cups dairy free yogurt
2 tbsp. olive oil
2 tbsp. Garam masala
1 tsp. tumeric powder
1 tbsp. cumin
½ tbsp. paprika
2 ½ tsp. salt, or to taste
¾ tsp. cinnamon
¾ tsp. fresh ground black pepper
1 tsp. cayenne pepper
2 bay leaves
1 cup premium coconut milk
3 tbsp. cornstarch
Lemon juice from half a small lemon
Chopped parsley or cilantro, for topping

Instructions:

  • Place everything except the bay leaves in a large bowl. With a spatula, stir to combine everything, and make sure the chicken is coated well.
  • Gently place the mixture in the insert of the crockpot and add the two bay leaves.
  • Cover and cook for 8 hours on low (or 4 hours on high).
  • When done, in a medium bowl, whisk together coconut milk and corn starch, then pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken. Squeeze half a lemon over the mixture then stir to incorporate.
  • Serve hot over a bed of white (or brown) rice. Garnish with chopped cilantro.
  • Store leftovers in an airtight container in the fridge for up to five days.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s