500 g chicken thigh fillets
2 peppers (green preferably)
200 ml hot chicken stock
3 - 4 plum tomatoes
2 tbsp grapeseed oil
300 g pack The Spice Tailor Original Tikka Masala
2 tbsp chopped coriander
- Trim the chicken fillets if needed and cut into bite-sized pieces.
- Peel and coarsely dice the onion
- Cut, de-seed and wash the peppers
- Wash, trim and cut up the tomatoes into bite-sized chunks.
- In a large wok, heat up the oil, then add the chicken and brown for a few minutes.
- Add the spice bag, onion and peppers and stir-fry for a further few more minutes.
- Stir in the base sauce (marked on the packet) and continue to cook 2 minutes before adding the main sauce, chicken stock and tomatoes.
- Stir through and let simmer for 5 minutes until the tomatoes start going soft, but still keep their shape. The chicken should be cooked through by now.
- Serve with boiled brown basmati rice or naan bread. Sprinkle the coriander to decorate.
As with many curry recipes - the chicken can be swapped with beef, pork or lamb or with paneer for a veggie alternative.
And as before, I spent ages trimming the chicken thigh fillets, so I recommend using chicken breast instead. However, the end result was very good, smelt lovely and was full of flavour. Lundulph would have preferred it with more spicy heat - another teaspoon of chilli powder. Actually the heat did build up over the meal, but was still quite measured.
As an aside, I had some rice left over and at the next meal (baked salmon in foil), I had a bit of a play with it:
Lundulph was impressed and it was rather tasty too. I was surprised that the whole thing stayed in shape, since basmati rice isn't that sticky, but I made sure to press down the layers in the food ring and was careful when I removed it.