Chicken Tikka Masala Curry

For the Tikka Masala Paste… 

• a 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

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

Let’s get cracking on this speedy curry. Pop a pan on 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 it from the pan and set it 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 release of the fragrance.

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 1-2 minutes in the sauce, until al dente.

Serve up with rice and naan and enjoy!