Chicken Tikka Masala with Fried Cauli Rice

​This meal was seriously so delicious! If you follow the blog you'll recognize this fried cauliflower rice recipe because I've made it a lot lately. It is definitely my favorite cauliflower rice recipe at the moment and I could probably eat it every week if I had to. This Tikka Masala recipe though also turned out amazing! I didn't have cumin, and I don't really like cumin anyways, so I left that ingredient out and made everything else as the recipe calls for. I used my pressure cooker to make this, but there are also slow cooker instructions below if you don't have an instant pot. I don't typically like a lot of sauce with my meals, so I had a ton of extra sauce at the end that I saved. I'm planning to make this meal again mid-week to put that extra sauce to use. Of note, make sure you get a can of full fat coconut milk for this recipe because I don't think a light coconut milk would do this meal justice. Also, if you don't have the garam masala spice and are wondering if it's worth purchasing, I have posted a couple butter chicken recipes and this sweet potato and chicken hash recipe that use the spice as well. This recipe is not only a must-repeat meal prep because it turned out so delicious, but it was also super easy and quick to finish using the pressure cooker!

​Instant Pot Chicken Tikka Masala
Ingredients:

• 2 lbs boneless skinless chicken breast
• 1 small onion, chopped
• 1/2 yellow pepper, chopped
• 2 tablespoons ghee or coconut oil
• 1 teaspoon cumin
• 1 teaspoon corainder
• 1-2 teaspoons garam masala
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (or more to taste)
• 1 1/2 teaspoon sea salt
• 15 oz can diced tomatoes
• 1/2 cup full fat coconut milk
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger

Directions:

1. Set your Instant Pot to Saute.  Add butter, onion, and yellow peppers and cook for 3-4 minutes until veggies start to soften.
2. Add garlic, ginger, spices and salt and cook for an additional 1-2 minutes. 
3. Add tomatoes and coconut milk and stir well to combine.  Place chicken on top of mixture.  Close the lid and set to Poultry.
4. When cycle is complete, remove chicken and shred.  Using an immersion hand blender, puree the sauce.  Add the chicken back to the sauce and adjust seasoning to taste.

For the Slow Cooker

1. Combine onion, yellow pepper, spices, salt, tomatoes, and coconut milk in a slow cooker. Place chicken on top.  
2. Cook on High 3-4 hours or Low for 6-8 hours.  
3. Remove chicken and shred.  Puree sauce using an immersion hand blender and return chicken to the slow cooker. 

Original recipe found here

​Paleo Cauliflower Fried Rice 
Ingredients:

• 1 large onion, diced
• 1 1/2 cup carrots, diced
• 2 tablespoons coconut oil
• 1 teaspoon salt
• 1 1/2 teaspoons ground ginger (adjust to taste)
• 1 teaspoon garlic powder
• 1 large cauliflower, grated (I used two 12 oz bags of frozen cauliflower rice)
• 1/2 cup coconut aminos
• 2 eggs, scrambled
• 1/2 cup diced green onions

Directions:

1. In a large pan, cook the onion and carrots in the coconut oil until soft. About 7-9 minutes.
2. Season with salt, ginger, and garlic.
3. Once the carrots are tender, add the cauliflower and coconut aminos.
4. Stir to evenly coat the cauliflower and cook for about 5 minutes.
5. Push the mixture to one side of the pan and add the scrambled eggs. Stir until cooked, then mix in.
6. Add the green onion, take off the heat, and serve.

Original recipe found here