Roasted Chicken:
2 boneless skinless chicken breasts (thighs are also good too!)
2 Tbsp chili garlic sauce
1 Tbsp ginger minced
1 Tbsp garlic minced
1 Tbsp dried onion flakes
2 Tbsp olive oil
2 Tbsp kosher salt
4 Tbsp fresh orange juice
1/3 head of cilantro chopped (reserved for garnish)
Tikka Masala Sauce:
3 chili peppers diced (I used serrano, fresno and white chilis)
2 Tbsp ginger grated or minced
5 cloves of garlic finely minced
3 Tbsp chili garlic paste
1 medium onion diced
6 oz (1 small can) tomato paste
10 roasted roma tomatoes (or 28 oz can diced fire roasted tomatoes)
2 Tbsp coconut oil
2 Tbsp smoked paprika
1 Tbsp kosher salt
1 Tbsp cracked black pepper
2 tsp garam masala
1 tsp ground sumac
4 oz coconut milk
Curry Roasted Vegetables
1 small head of cauliflower (disassemble into large roasting chunks)
1 small head of broccoli (disassemble into large roasting chunks)
3-4 small carrots cut lengthwise
1 Tbsp kosher salt
1 Tbsp ginger minced
1 Tbsp garlic minced
2 Tbsp yellow curry powder
2 Tbsp sesame oil or olive oil
1/2 medium onion sliced
1/4 head of green cabbage shredded
1/2 cup green peas