Jamie's Ministry of Food
By Jamie Oliver
With homemade curry paste
About the recipe
This brilliant Anglo-Indian chicken curry recipe is sure to make people very happy.
Recipe From
4 skinless free-range chicken breasts
2 onions
5cm piece of ginger
½ a bunch of fresh coriander
1 fresh red chilli
groundnut or vegetable oil
1 x 400g tin of plum tomatoes
½ x 400g tin of light coconut milk
1 small handful of flaked almonds
fat-free natural yoghurt
1 lemon
TIKKA MASALA PASTE
1-2 fresh red chillies
2 cloves of garlic
5cm piece of fresh ginger
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon cayenne pepper
1 tablespoon smoked paprika
2 teaspoons garam masala
2 tablespoons groundnut oil
2 tablespoons tomato purée
1 bunch of fresh coriander
½ tablespoon desiccated coconut
2 tablespoons ground almonds
I’ve sprinkled my tikka masala with plain flaked almonds, but if you fancy toasting them first, simply pop them into a dry pan on the heat for a few minutes.
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