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




    • 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)






    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.