Chicken Tikka Masala

alapfok

Az eredeti recept 36%-kal kevessebb zsírtaralommal. 

Serves: 4
Suitable for freezing: NO
This recipe: Fat: 18g, Calories: 392
Standard recipe: Fat: 28g, Calories: 500

          2 tablespoons tikka masala curry paste

          170g tub 0% fat yogurt

          3 chicken breasts (500g) each cut into 5-6 chunks

          Spray oil for cooking

          1 large onion, sliced

          350g ready prepared diced butternut squash

          300ml passata

          160ml can coconut cream

          Handful of fresh coriander

          Fragrant rice

1. Mix half the curry paste with all but 2 tablespoons of the yogurt and a pinch of salt. Add the chicken, coat well and leave to marinate for 2 hours or overnight.

2. Set the oven to 220°C or Gas Mark 7. Heat a baking tray in the oven. Wipe the marinade off the chicken and bake for 12-14 minutes, until it’s beginning to char.

3. Add 8 sprays of oil to a pan with the onion, cover and cook over a medium heat for 5-8 minutes. Add the pepper, squash and the rest of the curry paste. Cook for 5 minutes.

4. Pour in the passata and coconut cream and bring to the boil. Simmer for 40 minutes. Add the chicken and simmer over a low heat for 5 minutes, until the meat is tender. Stir in the rest of the yogurt and the coriander. Serve with rice. Fragrant rice: Cook 200g jasmine or basmati rice as per pack instructions with a few lightly crushed cardamom pods.

Nézd meg ezt is:  All Saints’ Day and All Souls’ Day – Hungarian Traditions

Vocabulary

paste

paszta

tub

pohár (pl. joghurtos)

diced

kockázott

butternut squash

sütőtök

handful

maroknyi

pinch

csipet

to coat

bekenni

to wipe off

letörölni

to char

szenesedni, megégni

to bring to the boil

felforralni

to simmer

párolni

to stir in

belekeverni

cardamom pod

kardamommag

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