This is a quick, dairy free, version of our Chicken Tikka Masala Curry, on the table in around 35 minutes.
There is no cream in this recipe, we use coconut milk to add creaminess.
Gluten Free; Dairy Free. Serves 4 1 to 2 tablespoons oil 2 onions, finely chopped (or use 250g chopped frozen onions) 10cm piece of ginger, grated 5 cloves of garlic, finely chopped or crushed 2 tablespoons tomato paste 7 tsps Tandoori Masala Spice Pot
800g / 1kg chicken breasts or skinless chicken thigh fillets 200ml coconut milk
200ml chicken stock Salt, 1.5 tsps Fresh coriander and green chillies to garnish Heat the oil and cook the onions until soft and browning (about 10 minutes), then add the ginger and garlic and cook for another minute. Add the tomato paste and spices. Cook for a minute then add the chopped chicken. Mix and cook. When the chicken has taken on a wee bit of colour, add the coconut milk, stock and salt. Gently cook for about 15 minutes or until the chicken is cooked through.
Serve with chopped fresh green chilli, coriander and a dollop of thick natural yoghurt.
Recipe Courtesy of Spice Pots