jamie olivers chicken tikka masala
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 522.5
- Total Fat: 34.2 g
- Cholesterol: 96.1 mg
- Sodium: 169.8 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 2.9 g
- Protein: 35.2 g
View full nutritional breakdown of jamie olivers chicken tikka masala calories by ingredient
Introduction
you can add slivered almond, natural yoghurt and lemon at the end - so I havent factored these in! dont cheat now! :) you can add slivered almond, natural yoghurt and lemon at the end - so I havent factored these in! dont cheat now! :)Number of Servings: 4
Ingredients
-
Chicken Breast, no skin, 570 grams
Onions, raw, 2 medium (2-1/2" dia)
*Peppers, hot chili, red, fresh,
thumb size piece of ginger
*coriander fresh,1 small bunch 1 tbsp
*Crisco Pure Vegetable Oil, 3 tbsp (
Butter, salted, 25grams
*Patak's Tikka Masala Curry Paste, 141 gram (1.2 a tin)*Chopped Tomato (Asda CAN), 1
thai choice light coconut milk, 5 serving (whole can)
Directions
Slice chicken lengthways into 2cm strip
Peel, half and finely slice onions
Finely slice chilli
Peel and finely slice ginger
Pick the coriander leave and put to one side , then finely chop the stalks
Put a large casserole type pan on a medium to high heat and add the oil and the butter
Add the onions, chilli, , ginger, and coriander talks and cook for 10 mins until softened and golden
Add curry paste and the strips of chicken
Season well with salt and pepper and stir well to coat the chicken
Add the tomatoes and coconut milk
fill one of the empty tins with water- add and bring to the boil
simmer for 20 mins and careful it doesnt dry out
Number of Servings: 4
Recipe submitted by SparkPeople user PIA2000.
Peel, half and finely slice onions
Finely slice chilli
Peel and finely slice ginger
Pick the coriander leave and put to one side , then finely chop the stalks
Put a large casserole type pan on a medium to high heat and add the oil and the butter
Add the onions, chilli, , ginger, and coriander talks and cook for 10 mins until softened and golden
Add curry paste and the strips of chicken
Season well with salt and pepper and stir well to coat the chicken
Add the tomatoes and coconut milk
fill one of the empty tins with water- add and bring to the boil
simmer for 20 mins and careful it doesnt dry out
Number of Servings: 4
Recipe submitted by SparkPeople user PIA2000.