Indian takeaway food is renowned for being oily and often unhealthy. Try this amazing fresh and simple take on the tradtional Indian dish, Chicken Tikka Masala, which is always a hit in my house at dinner time.
Tikka Masala
Ingredients
2 skinless, chicken breasts
1 medium onion
1 fresh red chilli
A thumb sized piece of fresh ginger
A small bunch of fresh coriander
A small knob of butter
1/2 a 283g jar of Pataks brand Tikka Masala curry paste
1 400g tin of diced tomatoes
1 400ml tin of coconut milk
Directions
1. Dice the chicken breast.
2. Peel, halve and finely slice the onions. Finely slice the chilli. Peel and finely slice the ginger. Pick the coriander leaves and put to one side, then finely chop the stalks.
3. Put a large casserole type pan on a medium to high heat and add the butter.
4. Add the onion, chilli, ginger and coriander stalks and cook for 10 minutes until softened and golden.
5. Add the curry paste and the chicken. Stir well to coat everything with the paste. Season
6. Add the tomatoes and the coconut milk and give it a good stir.
7. Bring to the boil, then turn down the heat and simmer for 20 minutes with the lid on.
8. Check the curry regularly to make sure it's not drying out.
9. When the meat is tender and cooked taste and season if necessary.
Serve with rice and a few spoonfuls of natural yoghurt on top. Garnish with the reserved coriander leaves, flaked almonds (if you like) and a generous squeeze of lemon juice.
Number of Servings: 4
*Recipe adapted from Jaimie Oliver's book Ministry of Food for more info refer to http://www.jamieoliver.com/jamies-ministry-of-food-australia/