Curry night – Easy Chicken Tikka Masala Recipe

Hi everyone, Obi here. As you know its not very easy to make a traditional curry, and back home at Pakistan where I come from, it takes AT LEAST an hour to make a curry with all of the traditional spices and masalas. The main spices we use in Pakistan are not readily available in Australia, however I have found a chicken tikka masala sauce at Coles which you are going to love. This curry is so easy to make and does not require excessive amounts of time. Allow 20-25 minutes for this curry depending on how much you cook. The quantities provided in the recipe will make up to 4 portions. I cooked this for Bec and myself – we enjoyed it and I’m sure you will too!

Step 1. Put 3 tbsp. of canola oil into a wide pot. Once this is heated to medium, add 1/2 tbsp. of cumin seeds. Cook for 20 seconds to bring the seeds back to life. Then add two diced onions to the pot.


Step 2. To the pot add 1 tbsp. each of ginger paste and garlic paste. If you find them mixed, that’s perfect however we used the separate pastes. Fresh ingredients would be fine also. Stir and cook for a minute.


Step 3. Add 1/2 a tbsp. each of chilli powder, and garam masala. Mix in until fragrant.


Step 4. This is the sauce we bought from Coles. Add this to the onion mixture and simmer under low-medium heat.


Step 5. Add two diced tomatoes to the pot and stir until combined. Also add 1/2 cup – 1 cup of water depending on how saucy you like your curry.


Step 6. Add any desired amount of raw chicken breast, diced into the pan and simmer for 10 minutes or until cooked.


Step 7. Turn the heat off once the chicken is cooked and add a 200g bag of spinach (for an extra boost of health). Stir through until wilted.


Step 8. Serve on a bed of rice or with naan/roti bread. ENJOY!



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