Chicken Tikka Masala Curry

Easy-to-make, mild and healthy, this chicken curry recipe is a household favourite. For an extra 5 minutes of effort, you can make a quick tikka paste and enjoy a level of authentic, homemade curry joy like never before! Store in the fridge for up to 1 month and have a curry on hand, whenever you fancy it!

Key Details

  • Serves: 4
  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Difficulty: Easy

Ingredients

  • thumb sized piece of ginger 
  • 2 red chillis, medium heat
  • 3 cloves of garlic
  • ½ bunch coriander, leaves and stalks
  • 2tsp garam masala 
  • 1tsp ground cumin
  • 1tsp cayenne pepper 
  • 1tbsp paprika 
  • ½ tsp salt 
  • 1tbsp desiccated coconut 
  • 2tbsp ground almonds 
  • 3tbsp groundnut oil 
  • 2tbsp tomato puree 
  • 500g free range boneless chicken thighs 
  • 1 red onion, chopped into half moons
  • 1 tin chopped tomato
  • 1 tin coconut milk
  • a handful of greens

Ingredients breakdown

For the Tikka Masala Paste… 

  • thumb sized piece of ginger
  • 2 red chillis, medium heat
  • 3 cloves of garlic
  • ½ bunch coriander, leaves and stalks
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp cayenne pepper
  • 1 tbsp paprika
  • 1/2 tsp salt
  • 1 tbsp desiccated coconut
  • 2 tbsp ground almonds
  • 2 tbsp groundnut oil
  • 2 tbsp tomato puree

For the Curry… 

  • 500g free range boneless chicken thighs
  • 1 tbsp groundnut oil
  • 1 red onion
  • 1 tin chopped tomato
  • 1 tin coconut milk
  • a handful greens

method

Make your paste by blitzing the ingredients in a food processor. To store curry paste, transfer to a clean screw-top jar, cover with a layer of oil and keep in the fridge for up to 1 month. To freeze curry paste, spoon into ice-cube trays and freeze. Transfer to a sealable plastic bag and freeze for up to 3 months.

Let’s get cracking on this speedy curry. Pop a pan on a high heat with a tablespoon of groundnut oil. slice your chicken thighs into even strips and add to your pan to colour and cook most of the way through. Once they have reached this gorgeous golden stage remove from the pan and set aside. This will give us the chance to cook our onions without overcooking and drying out the chicken.

Add your red onion, diced into thin half moons, to the pan with an extra splash of groundnut oil. Once soft add 2 tablespoons of our delicious curry paste and keep it on the heat until you start smelling the fragrances release.

Add in your tinned tomatoes and coconut milk and bring the curry to a light simmer. Keep it bubbling lightly for 4-5 minutes. The next step is up to you! Not traditional, but I like adding in some frozen mangetout, baby corn or spinach for some added texture and goodness. Let it cook for a minute or two in the sauce until al dente.

Serve up with rice and naan and enjoy!

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