Chicken Tikka Masala
with Cucumber Salad
Instructions
1 Prep chicken, onion and stock
Slice the chicken breast into goujons. Finely peel and chop the brown onion. Boil the measured water and dissolve the chicken stock cube and tomato paste in it.
2 Make sauce
Heat a large non-stick pan over a medium-low heat with the ghee. Once hot, add the chopped onion with a pinch of salt. Fry for 7-8 min until softened. Once softened, add the chicken, ginger garlic paste, smoked paprika, curry powder, garam masala and chipotle powder. Fry for 2 min. Add the chicken and tomato stock and simmer for 10 min.
3 Boil rice
Meanwhile, add the basmati rice and water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low. Cook with the lid on for 10-12 min or until all the water has absorbed. Once cooked, remove the pan from the heat. Keep covered until serving. Fluff with a fork before serving.
4 Prep cucumber salad
Meanwhile, chop the cucumber into small chunks. Finely chop the coriander. Slice the lime into wedges. Mix the cucumber and coriander together in a bowl with a pinch of salt. Add a squeeze of lime juice.
5 Finish sauce
Once the chicken is cooked, add the measured cooking cream (see pro tip) and honey to the pan. Simmer for a final 5 min.
6 Serve
Serve the chicken curry over the basmati rice with the cucumber salad to the side. Serve any remaining lime wedges as a garnish.
Tips for fussy eaters
Leave the coriander out of the salad!
Pro tip
Toast the dry spices first, for extra flavour! Use any leftover cream later in the week for omelettes, scrambles, sauces or simply for pouring over fresh strawberries!
No need to order this take-away classic, when you can cook it at home!
Cooking Time: 30 min
Cals 809 · Prot 53.6 · Carbs 89.8 · Fat 26.6
Ingredients
Curry
Rice
Cucumber salad
No need to order this take-away classic, when you can cook it at home!
Cooking Time: 30 min
Cals 809 · Prot 53.6 · Carbs 89.8 · Fat 26.6
Instructions
1 Prep chicken, onion and stock
Slice the chicken breast into goujons. Finely peel and chop the brown onion. Boil the measured water and dissolve the chicken stock cube and tomato paste in it.
2 Make sauce
Heat a large non-stick pan over a medium-low heat with the ghee. Once hot, add the chopped onion with a pinch of salt. Fry for 7-8 min until softened. Once softened, add the chicken, ginger garlic paste, smoked paprika, curry powder, garam masala and chipotle powder. Fry for 2 min. Add the chicken and tomato stock and simmer for 10 min.
3 Boil rice
Meanwhile, add the basmati rice and water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low. Cook with the lid on for 10-12 min or until all the water has absorbed. Once cooked, remove the pan from the heat. Keep covered until serving. Fluff with a fork before serving.
4 Prep cucumber salad
Meanwhile, chop the cucumber into small chunks. Finely chop the coriander. Slice the lime into wedges. Mix the cucumber and coriander together in a bowl with a pinch of salt. Add a squeeze of lime juice.
5 Finish sauce
Once the chicken is cooked, add the measured cooking cream (see pro tip) and honey to the pan. Simmer for a final 5 min.
6 Serve
Serve the chicken curry over the basmati rice with the cucumber salad to the side. Serve any remaining lime wedges as a garnish.
Tips for fussy eaters
Leave the coriander out of the salad!
Pro tip
Toast the dry spices first, for extra flavour! Use any leftover cream later in the week for omelettes, scrambles, sauces or simply for pouring over fresh strawberries!
Ingredients
Curry
Rice
Cucumber salad
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