🍛 Chicken tikka masala 🖉
Main
-
🖉
⏱ 1 hour
Added by cp
Jamie's Ministry of Food, p82
Ingredients
4 skinless chicken breasts
2 medium onions
1 red chilli
thumb-sized piece ginger
small bunch coriander
groundnut oil
knob of butter
140 g Patak ' s tikka masala curry paste
salt and pepper
400 g tin chopped tomatoes
400 g tin coconut milk
200 g natural yoghurt
small handful flaked almonds
Instructions
To prepare
- Slice chicken breasts lengthways into 2cm thick strips.
- Peel, halve and finely slice the onions.
- Finely slice the chilli.
- Peel and finely slice the ginger.
- Pick coriander leaves, and finely chop the stalks.
To make the curry
- Put a large casserole-style pan on medium to high heat and add some oil and the butter.
- Add the onions, chilli, ginger and corainder stalks and cook for 10 minutes, until softened and golden.
- Add the curry paste and chicken.
- Stir well and season with salt and pepper.
- Add the tomatoes and coconut milk.
- Fill one of the tins with water and pour into the pan.
- Bring to the boil, then turn the hear down and simmer for 20 minutes with the lid on.
- Add water if necessary.
To serve your curry
- Serve with rice and some yoghurt dolloped on top.
- Sprinkle over the almonds and coriander leaves.