Being away from London for a few weeks has already made me nostalgic for the city and its food. I stumbled across a can of Tikka Masala sauce while in the grocery store the other day and decided that paired with Kontos Naan, it would be the closest thing to what I learned to make in London that I could get! The flavor is unfortunately not the same as Brick Lane or my favorite Indian pub, but it was delicious and did remind me of my semester abroad.
You can find pre-made tikka masala sauce in most International Foods sections of the grocery store. Kontos Naan is actually hand-stretched so that it is extra fluffy and it was amazing. You can find it here.
Let’s Get Started:
For the chicken:
3 large chicken breasts, cut into cubes
1 jar chicken tikka masala sauce
1 teaspoon salt
1 teaspoon pepper
Plain non-fat yogurt
For the rice:
1 can coconut milk
¼ cup water
1/3 cup white basmati rice
Let’s Get Cookin’:
Cut chicken breasts into cubes and season with salt and pepper. In a medium pot, boil water and coconut milk. When it begins to boil, add rice and stir occasionally for 30 minutes. Place chicken pieces into a pan and cook on medium heat for 5 minutes. Add full jar of tikka masala sauce to chicken and let simmer for 20-25 minutes. Make sure chicken is fully cooked. Take off heat and serve with coconut rice, Naan and yogurt.
Let’s Get Creative:
This recipe can also be made vegetarian – Tofu Tikka Masala! Just follow the instructions above and substitute tofu for chicken. I made this for my youngest sister who is a vegetarian and she loved it.
Get creative with your sides! Coconut string beans would go great with this too. Yum!
Enjoy & Stay Classy! xx