Zoe & Justin's Curry-tastic Chicken Tikka Masala

The Coopers home cooked Masala magic for chicken, lamb or king prawns. The curry paste can be made up in big batches for freezing - ideal when you need a curry in a hurry!

ingredients

For the curry

4 chicken breasts (or alternative)
400g tinned chopped tomatoes
1 large onion
1/2 tsp of red chilli powder
1 tsp of turmeric
2 tsp of garam masala
2 fresh chillies (pref green)
3 garlic gloves
1" piece of ginger
1 tbsp of tomato puree
1 tbsp of soft brown sugar
10 dried curry leaves
4-6 tbsp of natural youghurt
Handful of fresh chopped corriander
Splash of olive oil

For the steamed rice

400g basmati rice
600ml cold water
3 cardamon pods
salt & pepper

directions

1
Slice the onion and fry in a pan with a little oil. Deseed and chop the chillies & ginger and add to the pan.
2
Crush in the garlic and cook for a few minutes until soft.
3
Add the chilli powder, tumeric, garam masala and sugar and cook for a further 2 minutes.
4
Now add the tomato puree and chopped tomatoes and cook for a few minutes more.
5
Pour your sauce into a food processor and blitz until smooth.
6
Heat a splash of oil in a pan, and add the choped chicken, fry until lightly coloured.
7
Pour in the blended curry sauce and add the curry leaves. Simmer for 10 mins or until chicken is cooked.
8
Rinse the rice and place into a saucepan along with the cold water. Season with salt & pepper. Lightly crush the cardamon pods and add to the pan.
9
Cover with a lid a cook for 7-10 minutes. Remove from the heat and allow the rice to steam for a further 5 minutes. Fluff your rice with a fork.
10
Finally stir in the yoghurt to the curry sauce (dont add yoghurt if you plan on freezing). Add half of the chopped corriander and use the rest as garnish.
11
Serve with steamed rice and a nice cold beer. Mmmmmmm lovely!