A dish full of flavour but not so full on the old calories! Rather than using the traditional yogurt and cream, I use creamy coconut instead – trust me, it works so well. Serve it up to your friends and family and they probably won’t even notice the difference.
Tikka Masala is perfectly balanced in texture and flavour – so it’s no wonder that it’s a big family favourite.
- 2 chicken breasts
- 400g/1 can of full fat or light coconut milk
- 2 large cloves of garlic
- ½ an onion
- 1 red or yellow pepper
- 1 tablespoon of tomato purée
- 1 tin of chopped tomatoes
- 1 tablespoon of garam masala or curry powder
- 2 teaspoons of cumin
- 2 teaspoons of paprika
- 1 teaspoon of turmeric
- ½ a teaspoon of sea salt
- ¼ teaspoon of cayenne
- Fresh coriander (optional)
- ½ a tablespoon of olive or rapeseed oil
- Brown or white rice to serve
- Finely chop up the garlic and onion and add to a large deep bowl or container. Also, chop up the pepper and leave to one side.
- Chop up the chicken breasts and add to the onion and garlic.
- Add all the spices, salt and tomato purée to the bowl and mix everything well with a spoon. Add the full can of coconut milk and stir – cover the bowl with some cling film and allow everything to sit in the fridge for 10-15 minutes or overnight if you like.
- Heat the oil in a large frying pan and gently fry off the red or yellow pepper. Next, add the entire chicken mixture to the pan along with the tin of tomatoes – bring to the boil and then simmer gently for about 25-30 minutes. Mid-way through the simmering stage – prepare your rice according to the instruction.
- Once cooked through – add some fresh coriander to the pan or to each individual serve.