Ingredients
500g boneless chicken, cut into small cubes
1 medium onion
10g fresh ginger
1 garlic clove
1 medium tomato
½ small green pepper
4 tbsp veg/olive oil
1/2 tsp turmeric
6 tsp Tikka Masala paste (GF)
1 heaped tsp white sugar
1 tbsp natural yoghurt
125ml fresh single cream
3 -4 knobs butter (optional)
Fresh coriander (optional)
Method
- For the puree
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Cut the onion and tomato into quarters and chop the green pepper, ginger, garlic clove, and a little coriander
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Put the above in a small saucepan together with 3 tbsp oil, turmeric, a pinch of salt and a cup of warm water and cover with lid
-
Gently boil the vegetables until soft (approximately 15-20 minutes), stirring occasionally
- When cooked place in a blender to make into puree
- For the curry
-
Heat the remaining oil over a moderate heat, in a medium-sized saucepan
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Add a Tikka Masala paste and cook for a few seconds, stirring continuously
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Add the ready-blended puree and gently bring to the boil, stirring regularly
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Add the chicken with a little warm water, approx 100/125ml, and on full heat bring to boil and cook for 2 minutes
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Add the yoghurt, sugar and cream and bring to boil
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Turn the heat down to a moderate / low heat and leave to gently simmer whilst covered for 20-30 minutes or until the chicken is cooked and the required texture is reached
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Add more water if you prefer more sauce, or cook on higher heat for slightly longer with the lid semi-opened for thicker sauce
- Once cooked, add the butter, stir and leave the curry to settle for 10-15 minutes. Remove any excess oil before serving, garnished with a little fresh coriander
