Chicken Tikka Masala - Dairy Free Style

No dairy in this house, so that often comes with many recipe adaptations. Indian Food as an option for going out in a non-dairy fashion, isn't an option, therefore, we've figured out how to do it ourselves. Here is the Chicken Tikka Masala recipe we've come to love (honestly, coconut milk makes it better than "cow milk"). I know the ingredient list can be intimidating, but SO worth it!

*Pardon the cell phone picture*

Ingredients

Marinade

• 1 cup coconut milk, whisked until smooth(don't cheat with the light kind!)
  
• 1 tablespoon grated fresh ginger
  
• 3 cloves garlic minced (or through a garlic press which I prefer)
  
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound boneless, skinless chicken thighs (or boneless, skinless chicken breasts if you want to go white meat and lower fat content), poked with a fork, and cut into large bite-sized chunks

Sauce

• 2 teaspoons olive oil
• 3 tablespoons Earth Balance Buttery Spread
  
• 6 cloves garlic
  
• 2 inch thumb ginger (minced)
  
• 2 serrano peppers, minced (seeds removed if you don't want it spicy)
• 2 tablespoons tomato paste
• 2 teaspoons paprika
  
• 1 teaspoon garam masala
• 2 teaspoons paprika
• 8 Roma tomatoes, diced (sometimes I cheat depending on the season and use one large 16 oz. can of diced tomatoes)
  
• 1 1/2 teaspoons kosher salt
• 2 cups water
• 1/2 cup coconut milk (don't cheat with the light kind here either!)
  
• Minced fresh cilantro, for garnish

Directions

In large bowl, mix the coconut milk, ginger, garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Poke chicken with a fork, then add to marinade. Fold to cover and marinate at least 30 minutes, at most refrigerated overnight.

For the sauce:

When you're ready to make the curry, place a large skillet over medium heat, and add the Earth Balance and olive oil. When butter has melted, add the garlic, ginger, and serrano pepper. Saute until lightly browned around the edges.

Add the tomato paste and cook until the tomato has darkened in colour, about 3 minutes. Add the paprika and garam masala, and saute for about 1 minute to draw out their flavours.

Add the tomatoes, salt, and water. Bring to a boil, then turn down the heat to a simmer, and cover. Cook for 20 minutes. Take the pan off the fire, and allow the sauce to cool for 5 minutes.

Meanwhile, fire up your broiler, and cover your broiler pan in foil. Pull the chicken thigh chunks out of the marinade and place on the sheet. Place under the broiler, and cook about 7 minutes on each side, until charred and cooked through. Note: Don't worry if the chicken is still a little uncooked, but very charred on the outside; you can finish cooking the chicken in the sauce. Also, even if it ends up a little blackened on the tips or edges, it's going to be delicious.

Pour sauce into a blender or food processor, and process until smooth. Pour back into the pan, and bring back up to a boil. Add the chicken.. Reduce heat to a simmer, and cook, covered, for about 10 minutes.

Add coconut milk and stir through. Garnish with minced fresh cilantro if you like, and serve over rice or naan.

Enjoy!

Strawberry Rhubarb Crumble

I got inspired by the gorgeous strawberries and rhubarb on a recent trip to Whole Foods and had to make this crumble that reminds me of the same thing my Mom used to make with the rhubarb that grew in our garden. This crumble comes with a Vegan and Whole Wheat spin (you know, to balance out all the sugar).

Ingredients

· 1 cup sugar

· 3 TBSP whole wheat flour

· 3 cups sliced fresh strawberries

· 3 cups diced fresh rhubarb

· 1 1/2 cups whole wheat flour

· 1 cup packed brown sugar

· 1 cup Earth Balance Buttery Spread

· 1 cup rolled oats

Directions

· Preheat oven to 375 degrees F

· Lightly grease a 9x13 baking dish

· In a large bowl, mix sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish

· Mix 1 1/2 cups flour, brown sugar, Earth Balance, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture

· Bake 40-45 minutes, or until crisp and lightly browned