Chicken Tikka Masala


A home-made version of chicken tikka masala that tastes just as good as the one from our favourite Indian restaurant.

It can just as easily be made into a veggie/vegan meal by using chickpeas or other beans/pulses instead of chicken.

This recipe uses tinned coconut milk instead of cream or yoghurt and I like to add in extra turmeric, black pepper and spinach.

It takes about 30 minutes to cook so is probably just as quick as ordering a take away and likely to be better for you…

Serves 4


  • 3 large or 4 small chicken breasts (I like to use organic), chopped into bite size chunks
  • 1 onion – chopped
  • 2 large garlic cloves minced
  • 1 tbsp coconut oil
  • 1 tbsp ground cumin
  • 1 tsp ground ginger
  • 1/2-1 tsp of chilli flakes depending on how spicy you like you curry
  • 1 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • a large pinch of freshly ground black pepper
  • 350ml passata
  • 1/2 a 400ml can of full fat coconut milk
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp curry powder
  • 2 large handfuls of organic spinach


  1. Heat the coconut oil in a heavy bottomed skillet or frying pan
  2. Add the onion and cook until translucent, about 3-4 minutes
  3. Stir in the garlic, cumin, ginger, chilli flakes, cinnamon, turmeric and salt and fry for about 2 minutes
  4. Add the passata and stir. simmer on a low heat for about 5 mins
  5. Add 1/2 a can of coconut milk and the paprika and bring to a simmer
  6. In a separate pan, heat the olive oil and curry powder and add in the chicken. Give it a stir to coat the chicken in the curry power and cook for 3-4 minutes until browned.
  7. Transfer the chicken to the tomato and spice sauce and cook for 20 minutes or until chicken cooked through
  8. Throw in a couple of large handfuls of organic spinach at the 5 minutes before serving

Serve with your favourite rice, cauliflower rice or steamed greens

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Chicken Tikka Masala