Jamie Oliver's chicken Tikka Masala
- Number of Servings: 6
Ingredients
4 skinless, chicken rbeasts2 medium onions1 fresh red chillia thumb sized piece of fresh root gingera small bunch of fresh coriandervegetable oila knob of butter1/2 a 283g jar of pataks tikka masala curry pastesea salt and freshly ground black pepper1 * 400g tin of tomatoes 1 * 400ml tin of coconut milk
1. Slice the chicken breasts lengthways into 2cm thick strips.
2. Peel, halve and finely slice the onions. Finely slice the chilli. Peel and finely slice the ginger. Pick the coriander leaves and put to one side, then finely chop the stalks.
3. Put a large casserole type pan on a medium to high heat and add a couple of lugs of oil and the butter.
4. Add the onions, chilli, ginger and coriander stalks and cook for 10 minutes until softened and golden.
5. Add the curry paste and the chicken strips. Stir well to coat everything with the paste and season with salt and pepper.
6. Add the tomatoes and the coconut milk. Fill one fo the empty cans with water, pour into the pan and stir again.
7. Bring to the boil, then turn down the heat and simmer for 20 minutes with the lid on.
8. Check the curry regularly to make sure it's not drying out and more water if necessary.
9. When the meat is tender and cooked taste and season if necessary.
SERVE with fluffy rice and a few spoonfuls of natural yoghurt. Sprinkle a few flaked almonds over the top and the reserved coriander leaves.
Number of Servings: 6
Recipe submitted by SparkPeople user WAHZOE.
2. Peel, halve and finely slice the onions. Finely slice the chilli. Peel and finely slice the ginger. Pick the coriander leaves and put to one side, then finely chop the stalks.
3. Put a large casserole type pan on a medium to high heat and add a couple of lugs of oil and the butter.
4. Add the onions, chilli, ginger and coriander stalks and cook for 10 minutes until softened and golden.
5. Add the curry paste and the chicken strips. Stir well to coat everything with the paste and season with salt and pepper.
6. Add the tomatoes and the coconut milk. Fill one fo the empty cans with water, pour into the pan and stir again.
7. Bring to the boil, then turn down the heat and simmer for 20 minutes with the lid on.
8. Check the curry regularly to make sure it's not drying out and more water if necessary.
9. When the meat is tender and cooked taste and season if necessary.
SERVE with fluffy rice and a few spoonfuls of natural yoghurt. Sprinkle a few flaked almonds over the top and the reserved coriander leaves.
Number of Servings: 6
Recipe submitted by SparkPeople user WAHZOE.
Nutritional Info Amount Per Serving
- Calories: 429.4
- Total Fat: 25.7 g
- Cholesterol: 96.3 mg
- Sodium: 191.6 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 2.1 g
- Protein: 39.1 g
Member Reviews
-
RAMSAYISBEST
This recipe is a disgrace. Jamie Oliver has a tendency to put too much liquid in his recipes but what is above does even a disservice to him. In his book there is no instruction to add an extra 400ml of water. I did and made a disgusting soup. Take this recipe off the site. My dinner was ruined - 11/11/15
-
ALWAYSAMUM75
I didn't mind it but my kids who usually like Chicken Tikka didn't like it at all. So I will not be cooking it again. I found it was a pretty average meal to use that many cals on (especially when you usually have rice with it). If the kids had liked it, I may have cooked it again but I'm not sure. - 2/1/11