This classic Tikka Masala is one of 'Britain's true national dishes'. Every time you take a mouthful of this deliciously creamy and flavoursome dish, you will remember it all over again and know why it is so beloved.
Ingredients
or2 tablespoons of oil, olive (22 g)
or1 large unit of onions, raw (240 g)
or400 grams of chicken, light meat, raw
or1/2 large can of tomatoes, canned, whole contents (200 g)
or100 grams of cream, fresh, double, including Jersey cream
or240 grams of rice, brown, wholegrain, raw
or4 tablespoons of curry paste (104 g)
Preparation
1.
Peel and roughly chop the onion into pieces about the size of a £1 coin.
Starting from the thickest part of the breast fillet, run your knife down to the thinnest part, cutting at least 3 to 4 strips depending on the size of the fillet. Then dice the chicken into pieces about 2 inches.
Gather all other ingredients and weigh ready for cooking.2.
Heat oil in a medium saucepan, when hot add the onion, and cook on a medium heat until soft and lightly browned.
Weigh out your rice and cook at the same time as your curry, according to packet instructions.,3.
Add the Patak’s Tikka Masala Spice Paste (4tbsp), 100ml of water, Stir occasionally, until your sauce is reduced and thickened.4.
Add the chicken and cook until sealed. Outside surface of chicken will change from red to white.5.
Add 100ml of water and the tomatoes. Bring the curry to the boil, and simmer un-covered for 10 minutes.6.
Add the double cream and simmer un-covered for 5 minutes.7.
Serve on a bed of brown rice.8.
Serve on a bed of brown rice.
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