I know, I know. Chicken Tikka Masala is the dish… not pork. But I started making the dish and didn’t have chicken, but I did have pulled pork in the freezer! It had some liver mixed in, but no seasonings added… perfect. It made making this dish that much simpler.
All afternoon the kids kept asking what we were having and exclaiming that it smelled so good! They had no idea what tikka masala was so I just said Indian Chili which is really how this turned out! We served it over basmati rice with some homemade gluten free, dairy free naan and it was fantastic!
I started the afternoon having no idea what to have…. I’ve realized I almost always have on hand what is needed for Indian food… I’m not sure why I don’t make it more! It’s a simple one pot dish and always so tasty!
Pork Tikka Masala
- 1 TBSP lard or cooking oil of choice
- 3 medium onions, chopped
- 8 cloves of garlic
- 1 inch piece of ginger
- 3 TBSP garam masala
- 2 tsp chili powder
- 1 tsp paprika
- 2 tsp salt
- 1 tsp coriander
- ½ tsp turmeric
- 3 cups diced tomatoes
- 4 TBSP Tomato paste
- 1 lb fresh tomatoes purred
- 1 red pepper
- 1 TBSP honey
- 1.5 lbs pulled pork or meat of choice
- 2 cans full fat coconut milk
- Cook onion, ginger and garlic in lard for about 30 minutes. Until all onions are transparent, not quite caramelized.
- Add spices and cook for about 1 minute.
- Add tomatoes and pepper
- Simmer till soft and thick and smooth, about 2 hours. Lid off to reduce liquid content til thick like chili, then put the lid on to continue cooking.
- Mix in meat just long enough to heat if pre-cooked
- Turn off heat and mix in coconut milk.
- Serve over basmati rice
Recipe makes enough to feed 6 adults or 2 families with a total of 6 kids, 2 adults
I made this for dinner for our family of two adults and 4 (eating)children. We only ate about half of it. Before mixing in the coconut milk I removed ½ of the tikka masala and packaged to put in the freezer for an easy freezer meal and only added 1 can of coconut milk. When it’s reheated, add a can of coconut milk and dinner done!
I’d seen some recipes floating around for gluten free naan and kept wanting to try them, but wasn’t really motivated to do it. This day, for some reason, I really wanted some good bread to go with our dinner, but of course it had to be gluten free and diary free for all of us to be able to enjoy it. So I did some searching and some altering and came up with this recipe! It definitely wasn’t like REAL naan, but it was close enough. Chewy and doughy and delicious! If we could have diary, I would have sauteed some garlic in BUTTER and then quickly dipped both sides of the naan in the butter before serving. My mouth is watering just thinking about it!
It took A LOT of time cooking them, but that’s because I did them one at a time in the cast iron skillet. If I had a large electric griddle this would have been pretty quick. It took me about 4 hours to make them all and we each only got two… which we ALL wanted more than that to be sure!
Gluten free, Dairy Free Naan
- 1 cup almond flower
- 1 cup tapioca starch
- 2 cups full fat coconut milk
- Mix all ingredients together
- Pour ¼ cup of batter into nonstick pan or well seasoned iron skillet
- Keep only on medium low heat or they will burn before they cook.
- Don’t try to flip until the edges start to turn brown and the center has turned from creamy white to opaque white.
- Flip and cook.
These were really finger licking good and ALL children and hubby were requesting them to be made again within the week…. uh… I think not… maybe sometime this year! But they were really good!!! Perfect to go with our dinner!