Chicken Tikka Curry with Roasted Veg

Method

Sauce

Heat oil in a wide based pan. When the oil is hot but not smoking, add cumin seeds. 

Once the cumin seeds open, add the white onion and cook until golden brown. This may take 15-20 minutes.

Add the ginger and garlic and cook for 2 minutes.

Add all dry spices and cook for 2mins. If the pan becomes dry, add a couple of tablespoons of tap water.

Add the tomato puree and cook for 2 mins.

Add the yoghurt and stir, once the yoghurt has combined with the onion and spices and the chopped tomatoes.

At this stage, begin cooking chicken and veg (see chicken recipe). Allow to sauce boil and reduce by a third and add chicken and veg to sauce.

Crumble in chicken stock cube, salt, sugar, vinegar and coriander (reserving a little to garnish)

Chicken

In a large mixing bowl combine yoghurt, spices, lemon and tomato paste.

Once combined, add chicken and veg and mix until evenly coated.

Allow to marinade. 4 hours minimum, overnight if you have time

Once you have begun to cook the sauce, you will see a stage to start cooking chicken.

Seal Chicken and large on a skillet pan or BBQ (if you do not have any of these, use a frying pan)

Once sealed, add to pan. The chicken will still be raw at this stage but will continue to cook in sauce.

To Serve

Spoon curry onto a plate and garnish with almonds and coriander. Serve with pilau rice or naan bread and raita.

Ingredients

Prep time: 20 mins

Cook time: 40 mins

Serves: 4

  • 50ml vegetable oil

  • 1/2tsp cumin seeds

  • 1 onion

  • 1 clove garlic

  • 1 chunk ginger, finely chopped

  • 1tsp ground garam masala

  • 1tsp medium curry powder

  • 1tsp chilli powder

  • 1/2tsp ground coriander

  • 1tbsp tomato paste

  • 2tbsp natural yoghurt

  • 1 chicken stock cube

  • 2 cans chopped tomatoes

  • 2tsp malt vinegar

  • 2tsp sugar

  • 1tsp salt

  • 1 bunch coriander

  • Flaked almonds

  • 4 chicken breasts

  • 2 red onions

  • 2 red peppers

  • 1tsp curry powder

  • 1tsp turmeric

  • 1/2tsp tomato paste

  • 200g natural yoghurt

  • 1/4 lemon