Cʜɪᴄᴋᴇɴ Tɪᴋᴋᴀ Mᴀsᴀʟᴀ

Cʜɪᴄᴋᴇɴ Tɪᴋᴋᴀ Mᴀsᴀʟᴀ • Sᴏ ᴇxᴄɪᴛᴇᴅ ᴛʜᴀᴛ ɪ ᴄᴀɴ ᴜsᴇ ᴍʏ ɴᴇᴡ ᴄᴀsᴇʀᴏʟᴇ ᴅɪsʜ ғᴏʀ ᴛʜɪs ʀᴇᴄɪᴘᴇ! • Tʜɪs ʀᴇᴄɪᴘᴇ sᴇʀᴠᴇs 4 • Iɴɢʀᴇᴅɪᴇɴᴛs – 4 Chicken breasts, diced – 1pot Tikka masala paste – 1 Onion, diced – 2 Cans Chopped tomatoes – 2tbsp Tomato puree – 2tbsp Mango chutney – 150ml Double Cream – Cooking spray / oil – Coriander – Salt & pepper, to taste • Mᴇᴛʜᴏᴅ * I used my caserole dish but you can use a large pan / wok. – Place your pan over the heat on the hob. Spray some oil and then add the onions. – Fry the onions until slight soft – Add the tikka masala paste and cook until you can smell the spices. – Mix in your chicken. Make sure the chicken is fully coated in the paste. Fry the chicken until it’s sealed on the outside. – Stir in your chopped tomatoes and tomato purée. If you have a lid place this on top and simmer on a lower heat for 15/20mins (if you have a lid don’t worry, just add a bit of water if the sauces reduces too much) – Remove the lid and add the cream and mango chutney. Make sure they are fully mixed in. – Serve your curry with your favourite sides. • Sɪᴛ ʙᴀᴄᴋ ᴀɴᴅ ᴇɴᴊᴏʏ ʏᴏᴜʀ ᴍᴇᴀʟ 😋 • •

Cʜɪᴄᴋᴇɴ Tɪᴋᴋᴀ Mᴀsᴀʟᴀ