serves 4
Ingredients:
- 2 large onions
- vegetable oil for frying
- 4 chicken breasts
- 2 heaped tablespoon of tikka masala paste (try and get Sherwoods as its what all restaurants I was at were using)
- tablespoon of Sugar
- 500g of natural yoghurt
- bunch of finely chopped fresh Coriander
Method:
1. Chop 2 large onions into quarters and fry on a medium high heat in a large wok in vegetable oil for 4 – 5 mins stirring regularly.
2. Meanwhile cut 4 chicken breasts into 1 inch cubes (or smaller, it's up to you) and then add to the wok stirring until chicken has turned white (don’t let them brown)
3. Next add 2 heaped tablespoon of tikka masala paste (not sauce! Use PASTE)
4. Stir for 1 minute making sure all chicken and onions well coated then add a level table spoon of Sugar and stir in.
5. Next add 500g of natural yoghurt and stir through but turn the heat right down to simmer at this point.
6. Then add a bunch of finely chopped fresh Coriander and again stir for about 30 seconds.
7. Finally turn the heat back up to get the dish bubbling but take off the heat and sever as soon as it does this.
8. Serve with rice, Naan bread or papadums and mango chutney.
