Low-Fat Chicken Tikka Masala with Pineapple

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Are you ready to be taken on a taste adventure which will cause an incredible explosion of different flavors in your mouth? If yes let`s dive into the world of spices immediately.

For some of us spices are as essential in the kitchen as the stove you cook on. For others they are an exclusive accessory, they like to use to a minor degree. Of course both is very accurate. For example what would a traditional German “Krautsalat” (cole slaw) be without it`s cumin seeds? Or a mediterranean “Ratatouille” without dried thyme & rosemary? On the other hand spices are so posh, that they have the super power to transform every dish – no matter how plain –  into something extraordinary.

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If you want to experiment with spices the Indian kitchen is one good option to go for and one of the most popular dishes here in Europe is the Tikka Masala. Ok, as far as I found out through internet research Tikka Masala wasn`t created in India, but at least it`s derived from an Indian dish.                                                                                                      What is important here, is the fact that it gets you into trying different spices. The original Chicken Tikka Masala is prepared with yogurt and cream, which I substituted with milk instead. I hope I am allowed to call it low-fat because of that *lol*. Also traditionally you are supposed to marinate the chicken with a load of the same spices you gonna use later whilst cooking. My husband and I skipped that step, as our tummies were already growling because of hunger. Still I highly recommend to marinate for 15 up to 30 minutes to even achieve a more flavorful eating experience.

Ingredients (for 4 servings):
– 1 pineapple
– 300g chicken fillets
– 1 onion
– 3 garlic cloves
– 1 teaspoon ground ginger or 1 tablespoon freshly grated ginger
– 1/2 teaspoon salt
– 3 teaspoons paprika powder
– 1 teaspoon ground cumin
– 4 teaspoon Zanzibar masala spice or any masala spice you have
– 2 tablespoons sesame oil
– 1 cup tomato sauce
– 4 tablespoons milk or cream
– 1 cup basmati rice
– 2 cups water

Preparation:
1. pour rice in a pan & add water, bring to boil, reduce temperature to very low heat & cover the pan so they rice can cook while you prepare the rest of the meal
2. halve pineapple, if you want to serve this in the pineapple itself, make sure the pineapple remains intact
3. carefully cut out the pineapple flesh & cut into pieces
4. peel & finely chop onion
5. peel & press garlic cloves using a garlic squeezer, if you are using fresh ginger do the same steps for the ginger
6. heat olive oil in a frying pan, add onion & rinsed off chicken fillets, cook until chicken isn’t pink anymore on the outside
7. add pineapple & all the spices, tomato sauce & milk, let simmer for 5 more minutes
8. mix together with rice & serve directly in pineapple

I hope you enjoy this recipe

Read you soon                                                                                                                                        xoxo Sarah

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