Sat. Jul 4th, 2020

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Tikka masala

2 min read
Tikka masala

With homemade curry paste


  • four skinless cost-free-selection chicken breasts
  • two onions
  • 5 cm piece of ginger
  • a bunch of fresh coriander
  • 1 fresh red chilli
  • groundnut or vegetable oil
  • 1 x 400g tin of plum tomatoes
  • x 400g tin of light coconut milk
  • 1 small handful of flaked almonds
  • fat-free all-natural yogurt
  • 1 lemon
  • 1-two fresh red chillies
  • two cloves of garlic
  • five cm piece of ginger
  • one teaspoon cumin seeds
  • one teaspoon coriander seeds
  • 1 teaspoon cayenne pepper
  • one tablespoon smoked paprika
  • 2 teaspoons garam masala
  • 2 tablespoons groundnut oil
  • two tablespoons tomato pure
  • one bunch of fresh coriander
  • tablespoon desiccated coconut
  • two tablespoons ground almonds

Share this Recipe

  1. To make the curry paste, halve, deseed and roughly chop the chilli(es), then peel the garlic and ginger.
  2. Place a frying pan above a medium-substantial heat and scatter in the cumin and coriander seeds. Lightly toast for a couple of minutes, or till golden brown and smelling delicious, then get rid of from the heat.
  3. Include the toasted spices to a pestle and mortar and grind till fine, or whiz to a powder in a food processor.
  4. After ground, add the toasted spices to a foods processor along with the remaining paste ingredient and teaspoon of sea salt, then whiz to a smooth paste. Place aside.
  5. Slice the chicken lengthways into 2cm strips.
  6. On a clean chopping board, peel, halve and finely slice the onions. Peel and finely slice the ginger, then select the coriander leaves and place to 1 side, finely chopping the stalks along with the chilli.
  7. Heat 2 tablespoons of oil in a large casserole pan over a medium-substantial heat, add the onions, chilli, ginger and coriander stalks, then cook for close to ten minutes, or until finally softened and lightly golden.
  8. Add the chicken and 140g of the tikka masala paste, stirring nicely so everything is nicely coated. Season with salt and black pepper, include the tomatoes, breaking them up with the back of a spoon, and the coconut milk, then deliver to the boil.
  9. Turn the heat down to medium-reduced, cover and simmer for twenty minutes, then remove the lid and cook for a further five minutes, or right up until the meat is tender and the sauce has lowered, stirring sometimes.
  10. Divide the curry in between bowls, sprinkle above the almonds and coriander leaves. Add a dollop of yoghurt and a wedge of lemon to every single bowl. Tasty served with fluffy rice.

Pop any leftover curry paste in a sealed jar and keep it in the fridge for up to two weeks – this way you’ll be in a position to knock up a fast curry in up coming to no time.

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