Chicken Tikka Masala
This is a mild chicken curry that’s tasty without burning your mouth. It makes an ideal light dinner or save some in a plastic container to take on the road for lunch the next day.
Marinate the chicken overnight in the curry paste / yoghurt mix for an even better flavour.
Serve with brown rice. I used a pre-cooked brown rice / quinoa mix from a little plastic tub. Heat the pre-cooked rice in your caravans microwave if you have one (I don’t) or fry it in a little oil in a frypan to heat the rice through.
Chicken Tikka Masala
Ingredients
- FOR MARINATING THE CHICKEN
- 1 tbsp Tikka Curry Paste
- 4 tbsp Greek Yoghurt
- 2 Skinless Chicken Breasts cut into 2cm chunks
- 1 tbsp Coconut Oil
- FOR THE MASALA SAUCE
- 1 tbsp Coconut Oil
- 1 medium Brown Onion finely chopped
- 2 tsp Crushed Garlic
- 1 tsp Crushed Ginger
- 1 tbsp Tikka Curry Paste
- 1 tbsp Tomato Puree
Instructions
- To marinate the chicken – Combine 1 tbsp of the Tikka paste, the yoghurt & 2 pinches of salt in a bowl until thoroughly mixed. Add the chicken & mix well until coated. Cover & marinate in your fridge overnight.
- To prepare the Masala Sauce – 15 minutes before you are ready to serve up, make the sauce. Heat 1 tbsp of the oil in a large fry pan over a medium heat. Add the onion & fry gently for 5 minutes until softened, then add the garlic, ginger & 1 tbsp of Tikka paste then cook for 2 minutes. Pour 300ml of water into the pan & stir in the tomato puree & bring to a simmer. Cook for 5 minutes then remove the pan from the heat & use your stick blender to blitz the sauce. Then set aside.
- Heat the remaining oil in a large pan on a medium-high heat & fry the chicken for 3 minutes or until lightly browned.
- Add the sauce to the pan & bring to a simmer. Cook for 4 minutes or until the chicken is thoroughly cooked, stirring constantly.
- Serve with brown rice.
Notes
Marinate the chicken overnight for the best flavour