Serves 4-6
For the tikka masala spice mix:
1 tbsp turmeric
2 tsp garam masala
2 tsp cumin
2 tsp coriander
½ tsp cayenne pepper
¼ tsp cinnamon
200g Greek yoghurt
For the marinade:
4 chicken fillets, chopped
½ tsp salt
4 garlic cloves, crushed
1 tbsp ginger, grated
1 tbsp lemon juice
For the curry:
2 tbsp butter
1 onion, diced
2 x 400g tinned tomatoes
250ml chicken stock
1 red pepper, deseeded and sliced
200g green beans, trimmed
Salt and black pepper
60ml cream
To serve:
Basmati rice, cooked
Fresh coriander, chopped
For the tikka masala spice mix:
1 tbsp turmeric
2 tsp garam masala
2 tsp cumin
2 tsp coriander
½ tsp cayenne pepper
¼ tsp cinnamon
200g Greek yoghurt
For the marinade:
4 chicken fillets, chopped
½ tsp salt
4 garlic cloves, crushed
1 tbsp ginger, grated
1 tbsp lemon juice
For the curry:
2 tbsp butter
1 onion, diced
2 x 400g tinned tomatoes
250ml chicken stock
1 red pepper, deseeded and sliced
200g green beans, trimmed
Salt and black pepper
60ml cream
To serve:
Basmati rice, cooked
Fresh coriander, chopped
- In a bowl, mix all of the tikka masala spices together. Add the Greek yoghurt and stir to combine.
- In a large sealable bag, combine the chicken pieces with the salt, garlic, ginger, lemon juice and half of the tikka yoghurt mixture. Allow to marinate for at least 30 minutes.
- Meanwhile, melt the butter in a large pan over a medium heat. Add the onion and the remaining tikka mix and cook for 3-4 minutes.
- Add the tomatoes and stock. Bring to a boil, then simmer for 10 minutes. Use a stick blender to whizz until smooth.
- Add the chicken to the sauce. Cover and allow to simmer over a medium-low heat for 15-20 minutes or until the chicken is completely cooked through.
- Add the red pepper and green beans and season to taste. Simmer for another five minutes.
- Stir in the cream and heat through for two minutes. Serve the curry in bowls with basmati rice and some fresh coriander.
Per serving: 221kcals, 10g fat (5.5g saturated), 12.2g carbs, 3g sugars, 19.5g protein, 12.2g fibre, 0.402g sodium