Chicken tikka masala with rice

• doses: Serves 4
• tempo ativo: 20 mins
• tempo total: 1 hour 5 minutes

Ingredientes

100g natural yogurt

1 tsp dried chilli flakes

1 tsp garam masala

1 tsp smoked paprika

1 tbsp medium curry powder

5cm piece ginger, peeled and finely

chopped or grated

4 garlic cloves, finely chopped or grate

500g boneless skinless chicken breasts, cut into small chunks

2 tbsp rapeseed oil

1 onion, diced

1 tbsp tomato purée

400g tin chopped tomatoes

300g basmati rice

2 tbsp chopped fresh coriander

Instruções

1 Tip the yogurt into a bowl, then add the spices, ¼ tsp salt, ginger and garlic and mix really well. Add the chicken and stir until completely coated. If you have the time, cover and place in the fridge overnight, but if not, cover and chill while you sauté the veg

2 Heat a sauté pan until medium hot, then add the rapeseed oil and onion and stir well. Cover, reduce the heat to medium-low and cook for about 10 mins until softened and just coloured, stirring occasionally.

3 Stir in the tomato purée and cook for 1 min, then add the chopped tomatoes and bring to a simmer.

4 Add the marinated chicken and all the marinade, stir through, then bring to a gentlc simmer, cover and cook for 15—20 mins until the chicken is cooked through and the sauce thickened slightly, stirring occasionally. You don't want the sauce to boil otherwise the yogurt will split —just a gentle simmer.

5 Meanwhile, bring a large saucepan of salted water to the boil, add the basmati rice and cook according to the packet instructions until tender, then drain. Stir the chopped coriander into the sauce and serve with the hot basmati rice.

Notas

Even though this is a simple and healthy take on a tikka masala, it still tastes authentic!