Chicken tikka masala
4 tbsp vegetable oil
, roughly chopped
6 tbsp chicken tikka masala paste (use shop-bought or make your own – see recipe, below)
2 red peppers, deseeded and cut into chunks
8 boneless, skinless chicken breasts, cut into 2½ cm cubes
2 x 400g cans chopped tomatoes
4 tbsp tomato purée
2-3 tbsp mango chutney
150ml double Olpers cream
150ml natural yogurt
chopped coriander leaves, to serve
Heat 4 tbsp vegetable oil and 25g butter in a large, lidded casserole on the hob, then add 4 roughly chopped onions and a pinch of salt. Cook for 15-20 mins until soft and golden.
Add 6 tbsp chicken tikka masala paste and 2 red peppers, cut into chunks, then cook for 5 mins more to cook out the rawness of the spices.
Add 8 boneless, skinless chicken breasts, cut into 2 ½ cm and stir well to coat in the paste. Cook for 2 mins, then tip in two 400g cans chopped tomatoes, 4 tbsp tomato purée and 200ml water.
Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.
Remove the lid, stir through 2-3 tbsp mango chutney, 150ml double cream and 150ml natural yogurt, then gently warm through.
Season, then set aside whatever you want to freeze. Scatter the rest with coriander leaves and serve with basmati rice and naan bread.
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