Written by Sophie
I love curry, and have never considered it something unhealthy because unless you’re ordering everything on the takeaway menu and have a weakness for the creamier dishes, most curries have a lot of good things in them like spices, protein and vegetables.
Below is my version of chicken tikka masala that is really tasty, light and will actually make you feel good too! Its a perfect Autumnal dish that is perfect for dinner parties with friends and family.
Ingredients (Serves 4)
- 1 heaped tbsp grated Ginger
- 3-4 Garlic Cloves (crushed)
- Juice of 1 lime
- Fresh Coriander, finely chopped (with some left whole as a garnish)
- ½ tsp chilli powder
- 1 tsp garam masala
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 150ml natural yoghurt
- 600g chicken thighs
- 1tbsp coconut oil
- 2 onions, chopped into large wedges
- 3 peppers, chopped into large chunks
- 2 tbsp tomato puree
- 1 can chopped tomatoes
1. Mix all of the spices together with the ginger and garlic. Take half of it and mix in with 3 tbsp natural yoghurt, chopped coriander and the lime juice.
2. Chop the chicken into chunks, mix it with the yoghurt/spice mix and leave it to the side to marinate (for around 30 minutes or longer).
3. Start to make the sauce; Heat the oil in a pan then add the onions and fry for around 10 minutes until they start to soften and turn brown. Stir in the rest of the spice mix and cook for around 2 minutes before adding the peppers. Once these have started to soften, add the tomato puree and the chopped tomatoes.
4. Simmer for about 10 minutes and then add the chicken. Bring to the boil and then leave to simmer for at least 30 minutes before serving. You can leave for longer if you like!
5. When you’re ready to serve it scatter the remaining coriander over the dish and dish it up with rice or cauliflower rice.