Mar
Kick start your week with this lovely Chicken Tikka Masala. It involves aromatic spices that will tickle your taste buds and leave you wanting more!
INGREDIENTS:
1kg chicken thigh fillets, trimmed, cut into 3cm pieces
100g plain yoghurt
120g (1/4 cup) tikka masala curry paste
60ml (1/4 cup) vegetable oil
1 red pepper, coarsely chopped
1 brown onion, finely chopped
1 fresh green chilli, seeded, finely chopped
1 garlic clove, crushed
2.5cm-piece fresh ginger, finely grated
250ml (1cup) liquid chicken stock
400g can chopped tomatoes
1 teaspoon tomato paste
100 ml thickened cream
1 tablespoon fresh lemon juice
Steam rice to serve
Toasted naan bread to serve
Fresh coriander to garnish
Serves 6
Preparation:
Step 1 : Combine the chicken, yoghurt and half the curry paste in a glass bowl. Season. Cover and place in the fridge for 4 hours to marinate.
Step 2 : Heat 2 tablespoons oil in a saucepan over medium heat. Add curry leaves. Cover. Cook for 1 minute or until aromatic.
Step 3 : Stir in red pepper, onion, chili, garlic and ginger for 5 minutes or until aromatic.
Step 4 : Add stock, tomato and tomato paste. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until sauce thickens slightly.
Step 5 : Heat remaining oil in a large frying pan over medium heat. Cook chicken, in 2 batches, for 5 minutes or until lightly charred. Add to sauce. Simmer for 15 minutes or until cooked through. Stir in cream and lemon juice for 5 minutes. Sprinkle with coriander for garnish. Serve with rice and naan bread.