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Chicken tikka masala
Chicken tikka masala
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Freeze ready-to-eat chicken tikka masala for a quick and satisfying meal.
Ingredients:
  • 18.40 gm rice bran oil
  • 1 small brown onion, finely chopped
  • 500g chicken thigh fillets, trimmed, cut into 2cm pieces
  • 56.00 gm tikka masala curry paste (see note)
  • 400g can diced tomatoes
  • 189.38 gm pure cream
  • 75g baby spinach
  • 62.50 ml chopped fresh coriander leaves
  • Steamed rice, to serve
  • Plain yoghurt, to serve
Instructions:
  • In a large, deep frying pan over medium heat, gently sauté the onion in oil until softened, about 3 to 4 minutes. Then, add the chicken and cook until browned, stirring occasionally for about 5 minutes. Lastly, stir in the tikka paste and cook for 1 more minute until fragrant.
  • Stir in tomatoes and cream and bring to a boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally, until the chicken is cooked through.
  • Add fresh spinach to the skillet. Sauté for 2 minutes until spinach is wilted. Portion rice into bowls, then spoon chicken mixture over the rice. Garnish with fresh coriander and serve with a side of yogurt.

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