So the America’s leading meteorologist – groundhog Phil – predicted an early spring this year. Phew! I think all of us living in the northern hemisphere and having to deal with snow and frost are relieved to hear that. However, it doesn’t look like spring is about to come within the next few days, sadly. We still have some cold days ahead of us, and what can be better for those occasions than spicy, warming, delicious food? Curry type dishes are my go-to in winter. Today, I’d like to share my recipe for Chicken Tikka Masala!
For 3 servings you’ll need:
- 3 single chicken breasts
- 400g canned tomatoes
- 2 teaspoons tomato paste
- 2-inch piece of fresh turmeric
- 2-inch piece of fresh ginger
- 1 onion
- 2 garlic cloves
- 1 teaspoon of brown sugar
- 1 tablespoon of vegetable oil, liquid
- 3 teaspoons of garam masala
- 1 teaspoon of dried coriander leaves
- 1 teaspoon of ground coriander seeds
- a pinch of salt
- a pinch of pepper
- a pinch of chili
- 3 teaspoons of greek yoghurt
- a handful of fresh coriander
- oil for frying – I use coconut oil
Dice the onion, garlic, turmeric and ginger.
Dice the chicken, marinate with garlic, turmeric, ginger, vegetable oil and 2 teaspoons of garam masala.
Fry the onion with sugar on coconut oil until golden. Add tomatoes and tomato paste, bring to boil and reduce. Add the remaining seasoning.
Blend with a blender, then pour the mixture to a different container.
Fry the meat on coconut oil for 5 minutes (until no longer raw). Add the sauce and cook for 15 minutes. Add chopped up fresh coriander.
Serve with rice cooked with a sprinkle of ground anise seeds, garnish with fresh coriander.