Skinny Taste is my go-to blog for simple and light dinners. Their dairy-free version of Chicken Tikka is a low-cal delight. Ingredients: 1 1/2 pounds skinless, boneless chicken thighs, cubed 1 1/2 teaspoon kosher salt 1/2 tablespoon ghee, butter or coconut oil for df 1/2 chopped onion 3 cloves garlic, minced 1 teaspoon grated ginger root 1 teaspoon ground coriander 1 teaspoon cumin 1/2 teaspoon turmeric 1/2 teaspoon garam masala 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cardamom 14 ounce can diced tomatoes, drained 2 cups cauliflower florets 1/2 cup frozen peas 1/2 cup full-fat canned coconut milk 1/4 cup fresh cilantro leaves, for serving Directions: Season chicken with 1 teaspoon salt. Press saute button and melt the butter, add onion, garlic, ginger and 6 spices (from coriander to cardamom) and saute until the vegetables are soft and the spices are fragrant about 2 to 3 minutes. Add the tomatoes and use an immersion to blend until smooth (or blend in the blender), add the chicken, remaining 1/2 teaspoon salt and stir, cook high pressure 15 minutes. Quick release, add the cauliflower and peas and cook 2 minutes on high pressure. Quick release, stir in coconut milk and serve garnished with cilantro. This recipe belongs to Skinnytaste.com
