Dairy Free Chicken Tikka Masala with Baked Crispy Chickpeas
I absolutely LOVE curry dishes and warming meals with sauce and lots of flavor no matter what time of the year but I totally get it that eating “soupy” dishes can get old, texture wise. That is where crispy baked chickpeas come to the rescue! Not that this dish needs any help from the flavor department, but the crispy chickpeas are like little gluten free, flavorful crunchy croutons on top of a warming soup! For this recipe I chose to keep it dairy free by using Culina coconut yogurt and coconut milk in place of cow’s milk yogurt and cream. Feel free to sub in what you prefer or have on hand for an equally delicious meal!
GATHER
1-2 pounds boneless, skinless chicken thighs (cut into 1 inch cubes)
2/3 cup coconut or your favorite dairy free yogurt
2 tsp grated ginger
1 tbsp coconut aminos
1/2 tbsp sesame seed oil
1 small red onion, diced
3 garlic cloves, minced
1 tbsp avocado oil
1 tsp curry powder
1 tsp graham masala
4 tbsp tomato paste
1 14 oz can diced tomatoes
1/2 cup canned coconut milk
1 pinch cayenne or chili powder optional for heat
1 tsp sea salt
MAKE
Start by making your chicken marinade. Whisk together your yogurt with 1 tbsp coconut aminos, 1/2 tbsp sesame seed oil, 2 tsp ginger, and a pinch of sea salt. Place your cubed chicken thighs into your coconut marinade and allow to marinate for at least 30 minutes covered in the refrigerator or up to several hours.
After your chicken has successfully marinated; heat 1/2 tbsp or less of avocado oil in a medium to large skillet over medium heat. Toss in your marinated chicken and sear for about 6 minutes. Ensure both sides of chicken have a nice sear before removing from heat and setting your chicken aside in a clean medium glass bowl. You will be cooking your chicken further with the sauce in the last step so do not worry about the chicken being under cooked.
Next it is time to create the sauce! Begin by adding another 1/2 tbsp of avocado oil to your same skillet. If need be you might consider briefly wiping down your skillet to remove any burned bits. If you are using a nice new skillet you might not have any issues with foods sticking. Add in your diced onion and minced garlic cloves to the heated avocado oil and saute until the onion becomes translucent or about 2-3 minutes. Next add in your 14 oz can of tomatoes. This will allow any further onions or stuck garlic to loosen from the pan and better incorporate into the sauce. Next add in your 4 tbsp of tomato paste, coconut milk, graham masala, curry powder and salt to taste. Once fully incorporated; add back in your chicken and allow to cook an additional 4 minutes uncovered over medium heat. Serve with rice or roasted cauliflower or blistered shishito peppers as shown above. Option to top with crispy baked chickpeas (see recipe below).
Crispy Baked Chickpeas
GATHER
1 can of chickpeas or garbanzo beans ( I prefer Eden brand)
1 tbsp sesame seed oil
1 tsp paprika
1 pinch chili powder
1 pinch sea salt
MAKE
Preheat over to 350F. While the oven is preheating, rinse and drain your beans thoroughly. Ensure your chickpeas are completely dry as the moisture will hinder the roasting process in the oven. Once the oven has preheated and your chickpeas are dry; toss with oil , spices and salt. Spread onto lined baking sheet and ensure not to over crowd your baking sheet. Place onto center rack and bake for about 40-50 minutes or until desired crispness. Adjust seasonings and salt after baking. Serve as a snack or on top of a soup or curry or in place of a crouton on a salad!