Chicken Tikka Masala with Coconut Rice
This recipe works in combination with: Beef Chow Mein, Steak Burrito, Thai Green Chicken Curry. This recipe features in these meal plans: Home Take-Aways.
Indian tikka masala-inspired chicken curry with coconut rice.
Ingredients
- 1 medium red pepper (155g), chopped
- 2 skinless chicken breast fillets, cut into 2cm pieces
- 227g of tinned chopped tomatoes
- 200ml of coconut milk
- 1/2 medium onion (approx 185g each), finely chopped
- 100ml of soured cream
- 120g of long grain rice
- 1/2 tsp tomato puree
- 1 tsp mild chilli powder
- 1 garlic clove, finely chopped
- 1 tsp fresh ginger
- 1/2 tsp paprika
- 1 tsp ground coriander
- 1 tbsp vegetable oil
- 1 tsp medium curry powder
- Serves: 2
- Course: Main Course
- Preparation time: 5 mins
- Cooking time: 30 mins
- Price per person: £3.09
- Store cupboard: Typical
- Calories per serving: 917
- 5-a-day per serving: 1.8
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Method
- Mix together the ginger, garlic, chilli powder, curry powder, coriander and paprika.
- Heat the oil in a frying pan and cook the onion for 2-3 minutes, or until soft. Add the spices and fry for 1 minute. Add the chicken and red pepper and cook for 5-6 minutes, or until the chicken is lightly browned.
- Pour in the chopped tomatoes and tomato puree and simmer for 10-15 minutes, or until the sauce thickens and the chicken is cooked through.
- Remove the tikka masala from the heat and allow to cool for 2 minutes, then stir in the soured cream.
- Meanwhile, to make the coconut rice, cook the rice according to the packet instructions. Pour the coconut milk into a separate saucepan, bring to the boil and simmer until reduced by half. Stir the cooked rice into the reduced coconut milk.
- To serve, simply spoon the chicken tikka masala over the coconut rice.
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