My cousin made this for me years ago, and I begged her to find the recipe so I could make it for Dave and the girls.  She pulled through for me and searched through her plethora of recipes and found it!!  Click here for an electronic expanded (original) version. (jamieoliver.com)

I adjusted the electronic version for ease and for my family’s taste.

1 lb. chicken breast sliced into strips – or shredded chicken thighs

1 onion – sliced

1 serrano chile – seeded and chopped finely

fresh ginger (I used a piece 1 inch long and 1 inch thick) – peeled and thinly sliced

oil and butter

14 oz’s diced tomatos

14 oz’s coconut milk

1 jar (12 oz) tikka masala sauce – I used Seeds of Change (this is a time saver)

4 oz’s of sliced fresh mushrooms

handful of bean sprouts – use based on how much your family likes them

rice and/or Naan (I purchased pre-made in the interest of time as well)

lemon – if you like it

rice vinegar to taste

I placed a pat of butter and a glug of vegetable oil into a pot and started sauteing the sliced onions, serrano chile and sliced ginger.  Man does this part smell amazing.

Not kidding….this part smells so good.

Once the onions are translucent – add in your sliced or shredded chicken and the tikka masala sauce.  Toss that around for awhile, then add in the diced tomatos and coconut milk.  I simmer this for roughly 20 minutes – ensuring that it never gets dry (you can add water if needed).This is when I taste test……I tend to do it often….just to make sure the sauce is yummy.  Here is where I season to satisfy the family.   I added some salt, pepper AND rice vinegar……that is a specific taste and my kids love it…so in it went.  While this is simmering and between tastings – I made some rice and I pulled my small cast iron skillet out to saute the mushrooms and bean sprouts.

annnnnnnddddddddd.  Done.

I layered rice first, then the chicken tikka masala, and then the sprouts/mushrooms.  Naan to the side and a slice of lemon to squeeze if I so desired….and I so desired.