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Ingredients
Method
- 4 skinless chicken breasts
- 4 tbsp tikka masala curry paste
- 2 tbsp natural yoghurt
- 3 tbsp veg oil
- 1 cinnamon stick
- 8 cardamom pods
- 1 onion, finely chopped
- 1⁄2 tbsp grated ginger
- 2 crushed garlic cloves
- 1 tsp each of ground cumin, coriander, turmeric, and cayenne pepper
- 200g chopped tomatoes
- 150ml chicken stock
- 1 1⁄2 tsp garam masala
- 1⁄2 lemon, juice only
- 1⁄2 tsp salt
- Cut the chicken into bite sized pieces, and mix with the yoghurt and curry paste. Marinate in a metallic dish for a couple of hours, or overnight. When ready to cook, heat the oil in a large saucepan, and add the cinnamon, cardamom, and onion. Fry for 5 minutes, then chuck in the cumin, garlic, ginger, coriander, turmeric, and cayenne pepper.
- Once the spices have cooked for a minute or two, add the chicken pieces. Fry for a few minutes, then add the chicken stock, tomatoes, lemon juice, garam masala, and salt. Simmer the curry for 10-15 minutes, then serve with naan or rice.
30 mins
4 serving
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