Chicken Tikka Masala Curry
A rich creamy curry with tomatoes and spices.
large onion, diced
Sharwoods tikka masala paste
chopped tinned tomatoes
- Heat 2 tbsp oil in a deep frying pan. Gently fry 1 large diced onion until soft.
- Stir in 80g Tikka Masala paste and 600g of diced chicken. Fry for 3-4 minutes whilst stirring until the chicken is sealed.
- Add 400g of chopped tinned tomatoes and bring to the boil then gently simmer for 15 minutes or until the chicken is cooked through.
- Add 2 tbsp of double cream and simmer for a further 2 minutes.
Serve with Sharwood's flame baked naans and mango chutney.
Vary the amount of paste more or less to create a milder/spicier version.
This recipe works well with beef or prawns.
Serve & Enjoy