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Recipe from: Spice Box

Travel to Indianapolis, Indiana where east meets west at the Spice Box truck. With Indian delights such as chicken tikka masala and a spicy wrap with mint chutney, these guys put the Indian in Indiana.

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2 onions
2 tablespoons vegetable oil
2 tablespoons coconut, shredded
Water as needed
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon turmeric
1 teaspoon cumin
2 tablespoons coriander powder
1 teaspoon chili powder
Salt to taste
2 pounds boneless chicken breasts, chopped into small cubes
1 cup tomato sauce

Sauté 1 chopped onion in vegetable oil, until translucent, then add the coconut and cook until soft. Remove from heat and blend in food processor with a little water to form a puree. Set aside.

Cook the other chopped onion in 1 tbsp vegetable oil until golden brown. Add ginger and garlic paste and cook for 2 minutes on med heat. Next add turmeric, cumin, coriander, chili powder and salt. Cook for 2 minutes on med heat.

Add cubed chicken breasts and cook for five minutes. Lastly, add tomato sauce and coconut onion puree. Bring to a boil then cook for 30 minutes.

Tiki Chicken (above)
Cilantro to taste
4 servings basmati rice, cooked

Divide Tiki Chicken into four equal portions, placing each over a bed of warm basmati rice. Garnish with cilantro to taste.

Yield: 4 servings