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Chicken Tikka Masala


2 chicken breasts (cut into large bite size chunks)

3⁄4 c Greek yogurt

1 tsp dried Peachy herbs

2 tbsp coconut oil

3-4 garlic cloves, minced

1 onion, diced

1 tbsp ginger minced, or 1 teaspoon ground ginger

2 cups cauliflower (or cut up baby potatoes or sweet potatoes, carrots)

1 cup frozen peas (or garbanzo beans)

1 tbsp. Garam Masala

1⁄4 tsp. Turmeric

1 tsp maple syrup or honey

1 can, 15 oz. crushed tomatoes (or 1 small can tomato paste with 1⁄2 c milk))

1 Tbsp. chopped cilantro (optional)

1 cup half and half (or coconut milk)


In a bowl, add yogurt and dried herbs to chicken, set aside.

Heat coconut oil in a large skillet, add garlic, onions and ginger, cook for 2-3 minutes in medium


Add chicken and cook for 5-6 minutes.

Add cauliflower, cook for 2-3 minutes.

Add tomatoes, peas, garam masala, turmeric, maple syrup and half and half cream.

Let simmer of medium heat for 10-12 minutes, stirring contents every 4-5 minutes.

Sprinkle with fresh cilantro before serving.

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