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Chicken tikka masala
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Total Time:
1 hour 30 minutes
Addictive Anglo-Indian chicken curry will delight taste buds.
Ingredients:
  • 4 skinless free-range chicken breasts
  • 2 onions
  • 5 cm piece of ginger
  • ½ a bunch of fresh coriander
  • 1 fresh red chilli
  • groundnut or vegetable oil
  • 1 x 400g tin of plum tomatoes
  • ½ x 400g tin of light coconut milk
  • 1 small handful of flaked almonds
  • fat-free natural yogurt
  • 1 lemon
  • 1-2 fresh red chillies
  • 2 cloves of garlic
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon cayenne pepper
  • 1 tablespoon smoked paprika
  • 2 teaspoons garam masala
  • 2 tablespoons groundnut oil
  • 2 tablespoons tomato purée
  • 1 bunch of fresh coriander
  • ½ tablespoon desiccated coconut
  • 2 tablespoons ground almonds
Instructions:
  • For the curry paste, halve, deseed, and roughly chop the chili(es). Peel the garlic and ginger. Toast the cumin and coriander seeds in a dry pan until golden and aromatic. Grind the toasted spices in a mortar and pestle or food processor until fine. Add the remaining paste ingredients and salt, then blend into a smooth paste. Set aside. Slice the chicken into strips. Slice the onions, ginger, and chili. Heat oil in a pan, then cook onions, chili, ginger, and coriander stalks until soft. Add chicken, tikka masala paste, salt, pepper, tomatoes, and coconut milk. Simmer covered for 20 minutes, then uncover and cook for an additional 5 minutes. Serve the curry topped with almonds, coriander leaves, a dollop of yogurt, and a lemon wedge. Enjoy with fluffy rice.

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