Low-carbohydrate Tikka Masala
This is an amazing delicious Indian curry. This tikka masala curry is easy to make and tastes great. When using a spice paste you don’t have to get all the spices yourself and you know for sure that the taste is good! When choosing an herbal paste, pay close attention to the amount of carbohydrates if you are following a strict low carb diet. Feel free to leave a comment at the bottom of the page about the recipe.
- 500 gr chicken fillet cubes
- 2 onions
- 1 piece of ginger (thumb size)
- 1 red chili pepper
- 400 gr canned tomatoes
- 200 ml 200 ml coconut milk
- 600 gr cauliflower rice
- 1 lemon
- 2 tbsp olive oil
- tikka masala spicepaste to taste
- 1 handful of coriander, cut into pieces
- a handful of sliced almonds
Remove the skin from the onions and ginger and cut into small pieces on a large chopping board. Take the red chilli and cut it in half, remove the seeds and cut the chilli into small pieces.
Heat 1 tablespoon of olive oil in a large skillet. Add the onions, ginger and red chilli. Fry this on a medium heat for 2-3 minutes. Then add the chicken breast cubes and fry them for 5-10 minutes.
Then add the tikka masala spice paste to taste and fry it briefly. Then add the canned tomatoes and crush the tomatoes in the pan with the back of a spoon. Add the coconut milk and let the contents of the pan simmer for 15-20 minutes on alow heat.
When the tikka masala is ready you can heat the cauliflower rice. To do this, heat a tablespoon of olive oil in a frying pan. Add the cauliflower rice and cook for 2-3 minutes, until the cauliflower rice is cooked through.
Divide the cauliflower rice and tikka masala among four plates and garnish with lemon juice, sliced almonds and coriander. Enjoy your meal!
