I really don’t like creamy food. If I’m out at a restaurant I will never pick anything “with a creamy sauce”, and when it comes to curry, it’s a no no.
However, as you know I’m a huge fan of this book so I just had HAD to try
(Matt begged) the Chicken Tikka. In the book it’s actual title is Best-ever Chicken Tikka Masala and it’s right.
It has co-conut milk as the creamy thing which I think makes a huge difference from the creamy perspective! This is also super quick hence the reason it is often one of our midweek meals! Cooked and served within about 35 mins…
- 2tbsp olive oil
- 1tsp cloves
- 15 green cardamom pods, lightly crushed
- 1 small onion, thinly sliced
- 6 garlic cloves, finely chopped
- 2tsp ground ginger
- 3tbsp tandoori masala powder
- 5tbsp tomato purée
- 3tbsp sugar
- 2tbsp grated fresh ginger
- 2-4 green chillies, chopped
- 500g (1lb 2oz) skinless, boneless chicken breasts, cut into bite-size pieces
- 1 x 400ml tin light coconut milk Salt, to taste chopped fresh coriander, to garnish (optional)
- Pour the olive oil into a deep saucepan. Add the cloves and cardamom pods. Cook over a lowmedium heat for 2-3min until the oil is hot and the spices start to release their aroma. Add the onion and fry for 5min or until light brown.
- Stir in the garlic and fry for 1-2min until light brown. Sprinkle in the ground ginger and masala powder. Mix well and cook for about 20sec. Add the tomato purée, sugar, fresh ginger and chillies. Mix well and cook for a further 1-2min until the tomato purée is heated through.
- Add the chicken to the pan and cook for 5min or until sealed all over, stirring all the time.
- Pour in the coconut milk, bring to a gentle simmer, then cook uncovered for 25min stirring occasionally to avoid any sticking.
- Season to taste with salt. Garnish with the chopped coriander and serve with your choice of sides.
I have blatantly copied this from the book, I can’t make it any better. Just try it.