Total time: 40 min
Servings: 4 people
Ingredients
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1 tablespoon olive oil
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450 g boneless chicken breast or thighs, cut into cubes or 400 g tofu
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1 onion, chopped
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3 garlic cloves, finely chopped
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1 can light coconut milk (400 ml)
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175 ml plain Greek yogurt
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1 can of tomato (200 ml)
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1 tablespoon Tikka Masala
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2 teaspoons Tandoori
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1 teaspoon Curry
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1 tablespoon maple syrup or brown sugar
Instructions
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Heat the oil in a large frying pan or wok. Let it melt.
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Sauté the chopped onion until golden brown. Remove them then place them in a separate bowl.
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In the same pan, add the chopped garlic and the canned tomato and coconut milk. Cook them for 5 minutes. Add the caramelized onion to the pan and mix well.
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Add the spices.
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Add the diced chicken or tofu and mix well to soak up the sauce, cook, covering it for at least 10 minutes.
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Once the chicken is cooked through, add the yogurt.
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Serve hot, sprinkle fresh cilantro and served with Indian Naan bread or basmati rice!