Chicken & Celery Root Tikka Masala
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add celery root (or potato) and cook, stirring occasionally, until browned, about 5 minutes. Add the remaining 1 tablespoon oil and chicken; cook, stirring occasionally, until no longer pink on the outside, about 4 minutes. Add sauce; adjust heat to maintain a gentle simmer, cover and cook until the celery root is tender and the chicken is cooked through, 8 to 10 minutes. Stir in peas and simmer for 1 minute more.Advertisement
Make Ahead Tip: Refrigerate for up to 3 days.
How to Prep Celery Root 1) Top It: Cut off the stem (if any) and about 1/2 inch off the top of the root. 2) Tail It: Slice off the bottom so it will sit flat on the cutting board. 3) Shave It: Cut off thin slices of the knobby peel all the way around the root. 4) Prep It: Slice or chop, placing pieces in lemon water to prevent browning.
1/2 starch, 1 1/2 vegetable, 3 1/2 lean meat, 3 fat