Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 8 free-range skinless chicken breasts
- 100g tikka masala curry paste
- 6 tbsp vegetable oil2 red onions, finely chopped
- 4 cloves garlic, crushed5cm piece of ginger, grated
- 15g coriander, chopped
- 2 fresh chillies, chopped
- 2 x 400g canned cherry tomatoes
- 60g tomato paste
- 1 x 400ml can coconut milk or cream
- 1 cup chicken stock (optional)
- Sea salt and freshly ground black pepper
To serve:
- Butternut, cubed and roasted
- Beetroot, thickly sliced and roasted
- Baby brinjals, halved and roasted
- Fresh chillies
- Juice of a lemon
- Pink pickled onions
- Fresh coriander
- Thick Greek yoghurt
- Naan bread
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Method
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1Cut the chicken breasts into quarters and marinate in 2 tablespoons of vegetable oil with 30g of the tikka masala curry paste. Place in the fridge for 30 – 60 minutes.
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2Blend the red onions, garlic and ginger in a food processor to a smooth paste. Fry with canola oil for 3 minutes over a low heat in a Le Creuset 30cm Signature Buffet Casserole.Add the remaining 70g tikka masala paste and fry for 2 minutes until fragrant. Add the coriander, chillies, canned tomatoes and tomato paste. Mix to combine and slowly simmer for 8-10 minutes, stirring every so often until the sauce thickens. Add the coconut milk or cream and simmer for another 30 – 40 minutes. Add a little chicken stock to loosen the sauce to the preferred consistency. Season to taste.
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3Add the butternut, beetroot and roast baby brinjals to the finished curry. Thread the marinated chicken breast quarters onto skewers and place on a baking tray under a hot grill, turning after 3-4 minutes, they should have a slight char. Once the chicken is cooked, remove from the heat, squeeze over lemon juice.
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4Serve with the pink pickled onions, fresh coriander, Greek yoghurt and naan bread.
