TAKE THE HEAT …
May 20, 2020
5 minutes
“SERVE THIS FLAVOUR-PACKED MEAT-FREE MASSAMAN ANY NIGHT OF THE WEEK AND WATCH IT DISAPPEAR IN SECONDS.”
CHICKEN TIKKA MASALA
SERVES 4-6
1/3 cup (80ml) melted coconut oil
2 small onions, sliced
10cm piece (50g) ginger, finely chopped
5 garlic cloves, finely chopped
800g skinless chicken thigh fillets
1/2 cup (140g) tomato paste
2 tsp each garam masala and ground turmeric
1 tsp each ground cumin, ground chilli and smoked paprika
2 cups (500ml) chicken stock
200ml coconut cream
Freshly chopped green chilli, coriander leaves, thick natural yoghurt and steamed basmati rice, to serve
Heat oil in a large wide pan over medium heat. Add onion, ginger and garlic, and cook, stirring, for 10 minutes or until fragrant and softened. Add chicken and increase heat to high. Cook, stirring regularly nnd using tongs
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