CHICKEN TIKKA MASALA FROM Vicki Delany

I love Indian food the best of all the ‘ethnic’ foods.  Believe it or not, there are no Indian restaurants anywhere near where I live, so when I need my fix I make my own. It’s easy to make your own curry spices or pastes, but they require a lot of ingredients.  These days you can buy a small jar just about anywhere. Easy and delicious. 

CHICKEN TIKKA MASALA

Ingredients:

 

4 boneless, skinless chicken breasts, sliced

2 onions, chopped

5 cm piece of ginger, chopped

½ bunch of fresh coriander, leaves separated from stalks, stalks chopped

1 fresh red chili, finely chopped

½ cup curry paste or tikka masala paste (store bought or make your own)

2 tbsp vegetable oil

1 tbsp butter

1 x 14 oz tin tomatoes

1 x 14oz tin coconut milk

½ cup chopped almonds (for serving)

 
Method:

Heat 2 tablespoons of oil and tablespoon of butter in a large skillet over medium-high heat, add the onions, chili, ginger and coriander stalks, then cook for around 10 minutes, or until softened and lightly golden.

Add the chicken and curry or tikka masala paste, coating chicken and vegetables with the paste. Season with salt and black pepper

Add the tomatoes, breaking them up with the back of a spoon, and the coconut milk, then bring to the boil.

Turn the heat down to medium-low, cover and simmer for 20 minutes, then remove the lid and cook for a further 5 minutes, or until the meat is tender and the sauce has reduced, stirring occasionally.

Serve with rice or naan bread.

Follow Vicki at www.vickidelany.com, on Facebook at www.facebook.com/evagatesauthor. You can sign up to receive Vicki’s quarterly newsletter at Vicki Delany – Canadian Author of Mystery Novels and Suspense Novels » Contact. She’s on Bluesky at @vickidelany.bsky.social

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