/getattachment/33691299-f850-43df-b60b-ae4b4b95afb4/Spicy-Tikka-Masala-Chicken-Curry.aspx
Spicy Tikka Masala Chicken Curry Recipe
Mild spicy chicken curry enriched with coconut milk and cream.
Recipe Ingredients
- Your Butcher By SPAR Chicken Braai Pack, 12
- 1 SPAR freshline onion, finely grated or blitzed
- ¼ cup (60ml) SPAR Tomato Paste
- 1 Tbsp (15ml) SPAR oil
- 500g SPAR freshline diced butternut
- 500g SPAR freshline sweet potatoes, cubed
- 1 tsp (5ml) chilli flakes
- ½ tsp (2.5ml) ground cardamon
- 1 x 400g tin SPAR Diced Tomatoes
- Juice of 2 SPAR freshline oranges
- 400ml coconut milk
- 1 cup (250ml) SPAR cream
Marinade
- 2 cloves SPAR freshline garlic, minced
- 1 Tbsp (15ml) SPAR freshline ginger grated.
- 1 Tbsp (15ml) turmeric
- 1 Tbsp (15ml) garam masala
- 1 Tbsp (15ml) coriander
- 1 Tbsp (15ml) cumin
- 1 tsp (5ml) paprika
- 1 cup (250ml) SPAR yoghurt
Recipe Method
- Mix all the marinade ingredients together and pour over the chicken and leave to marinate for at least 2 hours or overnight in the fridge.
- Heat the oil in a pan and fry the onion and tomato paste over a medium heat, stirring constantly until the mixture becomes sticky.
- Add the chicken and marinade and cook for 2 to 3 minutes until well browned.
- Spoon the chicken, sauce and vegetables into a deep roasting dish and stir through the chilli, cardamom, tomatoes and orange juice.
- Roast at 180ºC for 25 minutes.
- Stir through the coconut and cream and simmer for another 15 minutes or until the chicken has cooked through.
- Serve on rice.
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