Ingredients
-
5mls oil
-
15g butter
-
1 Large onionsliced
-
3 tbsp tikka masala paste
-
4 chicken breastscut into 2 ½ cm cubes
-
1 red pepperdeseeded and cut into chunks
-
1x400g can chopped tomatoes
-
2 tbsp tomato puree
-
150mls coconut cream
Directions
We’ve teamed up with Team GB Winter Olympians Nick Buckland and Penny Coomes to bring you some fun recipes inspired by the foods they love to eat, especially in preparation for the Olympic Games.
This recipe is inspired by Nick Buckland’s signature Chicken Tikka Masala!
A note from the duo – “There is a lot of preparation involved in this dish but it’s really simple to make and it’s very tasty. We have it as one of our end of the week treats.”
Ingredients
| 5mls oil | |
| 15g butter | |
| 1 Large onion | |
| 3 tbsp tikka masala paste | |
| 4 chicken breasts | |
| 1 red pepper | |
| 1x400g can chopped tomatoes | |
| 2 tbsp tomato puree | |
| 150mls coconut cream |
Steps
|
1
|
Place the oil, butter and onion and in a large casserole dish. Place on the base of the microwave oven and cook on MEDIUM MICROWAVE for 3 mins. |
|
2
|
Add the paste and cook on MEDIUM MICROWAVE for a further 3 mins. |
|
3
|
Add the chicken and stir well to coat. Add the pepper, tomatoes and tomato puree. |
|
4
|
Cover and cook on CONVECTION 160ºC + MEDIUM MICROWAVE for 20 – 30 mins or until the chicken is cooked. Stir occasionally. |
|
5
|
Remove the lid and add the coconut cream. Cook on MEDIUM MICROWAVE for 3 mins to warm through. Season and serve with basmati rice and naan bread. |
|
6
|
If the sauce is to thick add small amounts of water to thin down. |
Loading...
