Method
Ingredients
Ingredients
- 1 pouch of Tilda Pure Basmati rice
- 3 tbsps of natural yoghurt
- 4 tbsps of tikka paste
- 2 large chicken breasts, cut into bite size chunks
- 1 tbsp of oil
- 1 onion, finely chopped
- 1 clove of garlic, crushed
- 1 thumb of ginger, grated
- 200g of canned chopped tomatoes
- 1 tsp of smoked salt
- 2 tbsps of water
- A knob of butter
- 1 tsp of lemon juice
- 2 tbsps of double cream
Method
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Mix the natural yoghurt and tikka paste together and then add the chicken breast chunks. Leave to marinate
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Heat the oil in a large pan and add the onions, garlic and ginger and fry for about 5 minutes to soften
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Add the marinated chicken and fry until sealed and slightly browned
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Add the chopped tomatoes, smoked salt and water and cook uncovered for 15 minutes, stirring occasionally
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Add the butter and lemon juice and heat through
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Finish by swirling in the double cream
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Heat Tilda Pure Basmati rice as per pouch instructions and serve alongside the curry
