A home-made version of chicken tikka masala that tastes just as good as the one from our favourite Indian restaurant.
It can just as easily be made into a veggie/vegan meal by using chickpeas or other beans/pulses instead of chicken.
This recipe uses tinned coconut milk instead of cream or yoghurt and I like to add in extra turmeric, black pepper and spinach.
It takes about 30 minutes to cook so is probably just as quick as ordering a take away and likely to be better for you…
- 3 large or 4 smallchicken breasts (I like to use organic), chopped into bite size chunks
- 1 onion – chopped
- 2 large garlic cloves minced
- 1 tbspn coconut oil
- 1 tbspn ground cumin
- 1 tspn ground ginger
- 1/2-1 tspn of chilli flakes depending on how spicy you like you curry
- 1 tspn sea salt
- 1/2 tspn grpund cinnamon
- 1/2 tspn ground turmeric
- a large pinch of freshly ground black pepper
- 350ml passata
- 1/2 a 400ml can of full fat coconut milk
- 1 tbspn olive oil
- 1 tspn paprika
- 1 tspn curry powder
- 2 large handfuls of organic spinach
- Heat the coconut oil in a heavy bottomed skillet or frying pan
- Add the onion and cook until translucent, about 3-4 minutes
- Add the garlic, cumin, ginger, chilli flakes, cinnamon, turmeric and salt and fry for about 2 minutes
- Add the passata and stir. simmer on a low heat for about 5 mins
- Add 1/2 a can of coconut milk and the paprika and bring to a simmer
- In a separate pan, heat the olive oil and curry powder and add in the chicken. Give it a stir to coat the chicken in the curry power and cook for 3-4 minutes until browned.
- Transfer the chicken to the tomato and spice sauce and cook for 20 minutes or until chicken cooked through
- Throw in a couple of large handfuls of organic spinach at the 5 minutes before serving
Serve with your favourite rice, cauliflower rice or steamed greens