Chicken Tikka Masala

with Cucumber Salad
Weekly classic
Family-Friendly
No need to order this take-away classic when you can cook it at home!
Cooking time: 30 min
Cals 882 · Prot 53 · Carbs 91 · Fat 33
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Ingredients
Number of People:

Curry

Chicken breast
400 Grams
Brown onion
1 Piece
Ghee
30 Grams
Salt
0.5 Tsp
Ginger garlic paste
10 Grams
Smoked paprika powder
2 Grams
Curry powder
5 Grams
Garam masala
2 Grams
Chipotle powder
2 Grams
Water
200 ML
Tomato paste
70 Grams
Chicken stock cube
1 Piece
Cooking cream
100 ML
Honey
15 Grams

Rice

Basmati rice
150 Grams
Water
300 ML

Cucumber salad

Cucumber
2 Piece
Fresh coriander
15 Grams
Lime
1 Piece
Salt
0.5 Tsp

Instructions

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1 Prep
Slice the chicken breast into goujons. Peel and finely chop the brown onion.
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2 Make sauce
Heat a large non-stick pan over a medium-low heat with the ghee. Once hot, add the onion with a pinch of salt. Fry for 7-8 min until softened. Once softened, add the chickenginger garlic pastesmoked paprikacurry powdergaram masala and chipotle powder (spicy!). Fry for 2 min. Add the measured water, tomato paste and stock cube and simmer for 10 min.
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3 Boil rice
Meanwhile, rinse the basmati rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
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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.
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5 Finish sauce
Once the chicken is cooked, add the cooking cream and honey to the pan. Simmer for a final 5 min or until the sauce begins to thicken up. 
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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
Don't add the fresh coriander to the salad!
Pro tip
Use any leftover cream later in the week for omelettes, scrambles, sauces or simply for pouring over fresh strawberries!

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