Today I’m treating you to a delicious comfort food meal for busy weekday nights: Tikka Masala with Chicken or Tofu in the new Philips Air Cooker.
Tikka masala is a world-renowned Indian dish with a creamy tomato curry sauce. Here I’m using full fat coconut milk as a dairy free alternative to regular cream. Thanks to the onion, sweet potato, and zucchini, the sauce gets a subtle sweet flavor that contrasts nicely with the tangy tomato passata. Do you have trouble digesting tomato? Just leave out the passata and add extra spices to the sauce. I love using mangosteen powder for a ‘sour’ hint.
Would you like to turn this dish into a keto meal? Replace the sweet potato and onion (which are both higher in slow carbohydrates) with spinach or kale. Serve the dish with chicken or tofu for a vegan version. Tastes great with fish too.
Simon and I got to test the Air Cooker and we are amazed by what you can do with it: steaming, slow cooking, sous vide cooking, baking, roasting, re-heating leftovers and defrosting freezer meals. Great for steamed and baked vegetables, stews and soups, fish and poultry, homemade bread and even desserts. If you love homecooked meals and you want to retain as much flavor and nutrition as you can, I think you’ll like the Air Cooker too.
Looking for more recipes that you can make in the Air Cooker? You can download the free Philips NutriU app for more recipe inspiration and step-by-step cooking tips, including the recipe for this tikka masala.
Would you like me to share more easy stews and Indian inspired dishes? Let me know in the comments.
Tikka Masala with Chicken or Tofu (Gluten Free, Dairy Free)
- Cut the sweet potato and zucchini into cubes. Make the zucchini cubes twice as big so they don’t turn into mush (sweet potato has a longer cooking time).
- Peal and finely chop the onion and garlic. Grate the ginger. Add them to the Air Cooker cooking pot together with the cubed sweet potato. Mix with a spoonful of olive oil and place the cooking pot into the Air Cooker. Cook for 10 minutes at 160 °C (320 °F) without steam.
- Add the coconut milk, tomato passata, zucchini cubes, garam masala, smoked paprika and turmeric into the cooking pot. Season with black pepper and sea salt to taste. Stir well.
- Cook for another 10 minutes at 160 °C (320 °F) with 1 drop of steam.
- For the vegan version with tofu: cut the (smoked) tofu into slices or cubes. Season with olive oil, (smoked) paprika, black pepper and sea salt. Bake for 5 to 10 minutes on the grill accessory in the Air Cooker at 160 °C (320 °F) with 1 drop of steam.
- For the version with chicken: season the chicken breasts with olive oil, (smoked) paprika, black pepper and sea salt. Bake for 15 to 20 minutes (depending on how thick the chicken breasts are) on the grill accessory in the Air Cooker at 160 °C (320 °F) with 1 drop of steam.
- Serve with fresh cilantro or parsley, and cauliflower rice if desired (finely chopped cauliflower, raw or stir-fried, as a low carb alternative to white rice).
JULIE’S TIPS & TRICKS:
- You can also just stir the chopped tofu into the stew and cook everything together.
- Replace the sweet potato with pumpkin, parsnip, or parsley root for a delicious variation with seasonal vegetables.
Would you like more easy stews and Indian inspired dishes? Let me know by leaving a comment down below.
Nutritional value (per person, tikka masala with chicken, no cauliflower rice)
Carbohydrates 15.5 g
Protein 50.5 g
Fats 30.2 g
Calories 556.4 kcal
Nutritional value (per person, tikka masala with tofu, no cauliflower rice)
Carbohydrates 16.5 g
Protein 17.4 g
Fats 30.4 g
Calories 407.3 kcal