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Instead of an Indian take-away, why not rustle up this easy to cook curry. Chicken breast is cooked with ready made tikka masala paste and thickened with single cream. Ready in just 35 mins.
Serves: 4
Prep time: 15 mins
Cooking time: 20 mins
Total time: 35 mins
Skill level: Easy peasy
Costs: Cheap as chips

 

Ingredients

 

    • 2 tbs groundnut oil

 

    • 1 onion, peeled and sliced

 

    • 500g (1lb) chicken breast escalopes, each cut into 4

 

    • Salt and ground black pepper

 

    • 3 tbs tikka masala paste (we used Patak’s)

 

    • 500g carton passata

 

    • 170ml carton single cream

 

To serve:

    • ¼ cucumber, cut into fine sticks

 

    • 5 radishes, cut into fine sticks

 

    • 2 carrots, peeled and cut into fine sticks

 

    • 1 teaspoon malt vinegar

 

    • Boiled basmati rice (see tip)

 

 

Method

 

 

    1. Heat the oil in a frying pan, add the onion and cook gently for 5 mins to soften it.

 

    1. Add chicken, season and cook gently for 5 mins, turning meat as needed, until browned.

 

    1. Add the tikka masala paste, stir for 1 min, then add the passata and warm through.

 

    1. Stir in the cream and simmer for 5 mins.

 

    1. Meanwhile, mix the cucumber, radish and carrot with vinegar. Serve alongside the curry and rice.

 

 

Nutritional information per portion

 

 

fat 17.0g saturates 7.0g calories 350(kcal)

 

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.