Magnificent, bright and flavourful Tandoori Chicken masala curry, made using a blend of amazing Tandoori Spices.
Serves 4 - 430 Approx. KCal Per Portion
Ingredients(Serves 4 - 430 KCal Per Portion)
800g Chicken Breast (Sliced into Cubes)
2 Tbsp Extra Virgin Olive Oil
1 Large Brown Onion (Peeled & Chopped)
1 Tsp Sea Salt
½ Tsp Black Pepper
4 Cloves Garlic (Chopped & Peeled)
½ Tsp Ground Cinnamon
1 Tsp Ground Ginger
2 Tbsp Tandoori Masala
1 Tbsp Garam Masala
1 Tsp Paprika
1 Tsp Smoked Paprika
4 Tbsp Tomato Puree
2 Tsp Granulated Sweetener
2 Tbsp Finely Grated Root Ginger
½ Tsp Chilli Flakes
400ml Coconut Milk
Chopped fresh coriander, to garnish (optional)
Heat the Olive Oil in a Large Wok over Medium-High Heat, Add the Onion and cook for 3-4 Minutes until Translucent.
Add the Sea Salt, Black Pepper, Garlic & Ground Cinnamon and cook for another 1-2 Minutes.
Add Chicken and cook for 6-7 minutes.
Turn heat down to Medium, Add Ground Ginger, Tandoori Masala, Garam Masala, Paprika & Smoked Paprika and cook for a further 3-4 minutes.
Add Tomato Puree, Granulated Sweetener, Fresh Root Ginger & Chilli Flakes And cook for another 2-3 Minutes until chicken is well coated.
Pour in the Coconut Milk and mix well, bring to a gentle simmer, and cook uncovered for 15-20 Minutes, stirring occasionally to avoid sticking.
Cover and simmer for another 10 minutes.
Serve with a Sprinkle of Freshly Chopped Coriander, Rice, or Naan.
Tip: To get that Bright Red Tandoori colour that pops off the plate, you can add 1 Tsp Red Food Colouring after adding the Coconut Milk.