Curry Night? No problem! My take on this Indian classic is not only delicious but easy to create. Once tried, you will be cooking it on a regular basis.
Ingredients:
2 British Free Range Organic Chicken Breasts
1 Large Brown Onion
1 tbsp Fresh Ginger
Fresh Coriander
2 tbsp Runny Honey
130g Basmati Rice
2 Cloves Garlic
3 tbsp Roddas Clotted Cream
1 tsp (heaped) Paprika
1 tbsp Medium Curry Powder
1 Chicken Stock Cube
2 tbsp Tomato Paste
2 Star Anise
3 Cardinom Pods
Flaked Almonds
Method:
Start by boiling a kettle. Peel and grate the brown onion and garlic and ginger. Now heat a large, wide based pan with a little vegetable oil on a medium - high heat. Once hot, add the onion, garlic and ginger with a pinch of salt and pepper. Cook until softened, around 5mins.
In the meantime, add the basmati rice with a pinch of salt, 2 Star Anise and 3, slightly split Cardinom Pods with 300ml cold water to a saucepan. Bring to a boil over a high heat. Once boiling is reached, turn the heat to very low and cook, covered, for 10 mins. Once cooked, remove from the heat and keep covered until serving.
Whilst the rice is cooking, slice the chicken breasts into bite - size pieces.
Once the onion, garlic and ginger has softened, add the curry powder and ground paprika. Cook for 1 min until fragrant. Now add the bite size chicken, cook for 4mins.
Now whilst the chicken is cooking, dissolve the stock cube, tomato paste and honey in 250mls of boiling water. This is the tomato stock. Once dissolved, add to the pan with the chicken and cook for 8mins. Then add in the clotted cream and cook for a couple mins further until thickened.
Serve the Chicken Tikka Masala with the cooked rice ( removing the Star Anise and Cardinom Pods). Pick off the coriander leaves and place them over the top, along with flaked almonds as the garnish. Delicious.
Tip: To make this dish spicier, add another teaspoon of paprika and curry powder to the mix. To make 4 servings, double this recipe.
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