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Chicken Mushroom Tikka Masala


  • 2 tablespoons coconut oil (or olive oil)
  • ½ yellow onion, finely chopped
  • 6 baby bella mushrooms, chopped into sixths
  • 1 pound boneless skinless chicken breasts
  • 1 (7-ounce) packet Saffron Road Tikka Masala Simmer Sauce
  • ¼ cup light coconut milk or chicken broth ½ cup fresh basil leaves, chopped
  • Cooked rice for serving


  1. Heat the oil in a large non-stick skillet over medium-high heat. Add the onion and sauté until translucent, about 3 minutes.
  2. Add the chopped mushrooms and sauté 2 minutes
  3. Add the chopped chicken and brown meat for 2 minutes
  4. Add the Tikka Masala Simmer Sauce and coconut milk and bring to a full boil. Reduce temperature to medium and allow the tikka masala to cook uncovered at a gentle boil for 10 to 15 minutes, stirring occasionally.
  5. Just before serving, add the fresh basil. Serve with cooked rice or quinoa.
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