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.

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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.

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

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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.

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

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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.

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

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