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This easy meal can be made in a slow cooker or in the oven, just adjust the cooking time.

Serve with Basmati Rice.

Course Main Course
Cuisine British, Indian
Keyword Chicken, Coconut Milk, Garam Masala, Hunt's Tomato Sauce, Turmeric

Ingredients

2 lbs (908 gr) chicken breasts cut into 1-1/2 inch chunks 0 CHO

  • 2 TBSP olive oil 0 CHO
  • ¼ cup (30 gr) chopped red onion 3 CHO
  • 1 garlic clove minced 0 CHO
  • 1 TBSP (15 gr) grated fresh ginger 3 CHO
  • 1 680 ml can of tomato sauce (3 CHO/1/4 cup/60 ml) 34 CHO
  • 1 TBSP Garam Masala 0 CHO
  • 2 tsp ground cumin 0 CHO
  • 2 tsp paprika 0 CHO
  • 2 tsp turmeric 0 CHO
  • ½ tsp red pepper flakes optional 0 CHO
  • ½ tsp pepper 0 CHO
  • 2 bay leaves 0 CHO

1-cup full fat coconut milk (2 CHO/1/2 cup/125 ml) 4 CHO

  • 2 TBSP (16 gr) cornstarch 14 CHO
  • 2 TBSP Lemon Juice ½ a lemon 0 CHO
  • Parsley or Cilantro to Garnish 0 CHO

TOTAL CHO 58 CHO

  • TOTAL WEIGHT OF SAUCE 786 GRAMS
  • 58 CHO DIVIDED BY 786 GRAMS = .073 CHO/GR
  • 1 TBSP = 16 GR (.073 CHO x 16 GRAMS) 1.16 CHO/TBSP
  • ¼ CUP = 4 TBSP (1.16 CHO x 4) 4.64 CHO/1/4 CUP

Instructions

  1. Pre heat oven to 300
  2. Cut chicken into chunks. Heat 1 TBSP oil over medium high heat in a Dutch oven. Quickly brown half the chicken. Remove to a dish and brown remaining chicken and onion.
  3. Return all of the chicken to the Dutch oven and add the tomato sauce and spices. (Do not add coconut milk, cornstarch or lemon at this time). Stir to incorporate.
  4. Cover and cook for 1 hour 45 minutes.

  5. Meanwhile, mix cornstarch and coconut milk. Add to Dutch oven after cooking time. Stir and retun to oven for 15 minutes.

  6. Remove Tikka from oven and serve in the Dutch oven or serving platter. Squeeze fresh lemon on the Tikka Masala and serve immediately. Easily warms the next day for leftovers.