Chicken Tikka Curry
Chicken Tikka Curry
We use a large deep non stick frying pan.
Ingredients
1 onion, chopped.
2 garlic cloves, chopped.
Thumb sized piece of ginger, chopped.
Half a jar 283g jar of Patak's Tikka Masala Spice Paste)
4 skinless, boneless, chicken breasts cut into bite sized pieces.
50g ground almonds.
4 tbsp sultanas.
400ml chicken stock.
1/4 tsp golden caster sugar.
150g pot of fat-free Greek yoghurt.
Small bunch of coriander, chopped.
Method
1. Put the onion, garlic & ginger in a food processer and whizz to a paste. Then tip into a large high sided frying pan with 3 tbsp of water and cook for five minutes. Add the korma paste and cook for a further two minutes until aromatic
2. Stir the chicken into the sauce, then add the ground almonds, sultanas, stock and sugar. Give everything a good mix, then simmer for ten minutes or until the chicken is thoroughly cooked.
3. Remove pan from the heat, stir in the yoghurt and some seasoning, then scatter over coriander and extra almonds, if required. Serve with basmati rice.
NOTE: This made 5x 350g portions per person
Inspired by our friend, Lindy Kimberley