Curries / Recipes

Ingredients and Directions

  • 700g skinless chicken breast, cut into 1 inch cubes
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 1/2 tbs Chicken Tikka Masala Blend
  • 1/2 cup yoghurt
  1. Mix marinade together and add chicken. Set aside for 20 minutes to marinate then grill chicken pieces.
  • 1 large onion
  • 2 cloves garlic
  • 1 green chilli
  • 1 red chilli
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tbs tomato paste
  • 1 tbs ground almonds
  • 1/4 cup cream
  • 1 cup water
  • 1/2 green capsicum, chopped
  • 1 1/2 tbs Chicken Tikka Masala blend
  • 1/4 cup natural yoghurt
  • 1/2 tsp roasted cumin seeds
  • Squeeze of lemon juice
  • 1 tbs chopped coriander
  1. Heat the oil and fry the onion, garlic, chillies, capsicum, ginger and garlic in the oil. Add the curry blend and lower heat and fry for 2 minutes.
  2. Add the tomato paste, ground almonds, water, lemon juice and salt and simmer for 15 minutes.
  3. Puree the sauce in a blender and return sauce to pan and add the cream and grilled chicken tikka. Reheat and simmer for a few minutes. Garnish with chopped coriander, yoghurt and cumin seeds.


Consumer, creator and photographer of food who loves to travel (and scuba dive!)

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