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Chicken Tikka Masala


2 boneless, skinless chicken breasts, cubed

4 oz of tomato paste

½ cup of chopped cilantro

1 clove of garlic minced

2 teaspoons of curry powder

1 cup of 2% plain Greek yogurt or kefir

1 tablespoon of coconut oil

1 head of broccoli cut into florets

¼ cup of red lentils

½ cup of water


- In a plastic bag, place the chicken, tomato paste, cilantro, garlic, curry and ½ of yogurt or kefir. Seal the bag and shake well. Refrigerate for at least 30 minutes.

- Heat the oil in a large skillet at medium heat. Add the broccoli. Cook for 3-4 minutes, stirring occasionally, until the broccoli starts to break down. Reduce the heat to low. Add the chicken and marinade. Cook 2-3 minutes, turning the chicken, or until it starts to brown on the edges. Add the lentils along with the water. Cover and cook 6-8 minutes, stirring occasionally, or until chicken is no longer pink and the broccoli and lentils are tender. Stir in the remainder of yogurt or kefir.

From Gut Balance Revolution by Gerard E. Mullin

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