Chicken Tikka Masala with Mushroom Cabbage
Chicken Tikka Masala
1 small minced onion
10 cloves of minced garlic
2 oz. minced ginger
1 cup Plain yogurt
1 cup Coconut cream
3 tbsp. Turmeric powder
3 tbsp. Paprika powder
2 tsp. Chili powder or minced chilies
2 tbsp. Coriander powder
2 tbsp. Salt
1 16 oz. can tomato sauce
1 6 oz. can tomato paste
2 lbs. organic pastured chicken thighs, or chopped breast
Mix all ingredients in a blender or food processor and pour over chicken in a deep tin or cake baking pan. Bake at 350 degrees for 30-40 min, the sauce will start to thicken and get darker on the top, but not form a crust. Serve over quinoa or brown rice.
Mushroom Cabbage
6 tbsp. olive oil or butter
1 large sliced onion
5 cloves minced garlic
1 lb. sliced mushrooms
1 head of chopped cabbage
salt & pepper to taste
Sauté onions and garlic in a large pot until caramelized. Add mushrooms, and let sit for another 5 minutes. Add cabbage, salt and pepper, and cover for 10-15 minutes. Stir regularly until cabbage is soft, but a little bit crunchy.