A Two Step Wonder Curry
Step 1
Ingredients
6 large cloves of garlic, crushed
3 fat inches of ginger, grated
1/2 pint (or 2 small pots) natural, plain yoghurt
1 Packet of Green Saffron Tikka Masala SACHET 1 Marinade Mix
1/2 lemon, zest and juice
2 tblsp sunflower oil (any type of general cooking oil really, - not sesame!)
2 lb of chicken meat (white, brown or a mix of both), diced
How to start making your meal:
- Combine all the above ingredients, mix well, cover with a damp tea towel and set aside for a least two hours (or over-night in the fridge)
Step 2
Ingredients
2 oz ghee, butter, clarified butter, or 3 tbsp vegetable oil
1 lb onions, chopped
6 large cloves of garlic, crushed or blitzed
1 fat inch of ginger, grated or blitzed with skin on
1 Packet of GREEN SAFFRON Tikka Masala SACHET 2 Tomato mix
2 tins of tomatoes
1 dstsp sugar (this helps bring out the spices)
How to finish making your meal:
- Heat the butter (or clarified butter, oil) in a large casserole dish or saucepan on medium heat.
- Next, add the chopped onions, garlic and ginger and sweat until soft.
- Then add the Tikka Masala SACHET 2 Tomato Mix and toast for a couple of minutes (don't worry if the mix looks a little dry at this stage, it will all come good)
- Add the tomatoes and sugar, turn down the heat to a medium simmer and cook for about 20 minutes.
- Then, remove from the heat and whizz this spicy tomato sauce in a processor, liquidiser or with a hand blender until smooth (or as smooth as you like)
- Put the pan back on the heat, set to medium, add the whizzed up tomato sauce also add the chicken and all its Marinade Mix from STEP 1, stir well to combine the two.
- Turn the heat down to low, cook for about 20 minutes (stirring occasionally) or until the chicken is just cooked (turn the heat down further if the sauce starts to spit mad, or feels like it may burn)....Simple!
Serving suggestion:
Sprinkle with freshly chopped coriander and serve with Indian Basmati rice.
Alternative suggestion:
As a vegetarian option try using potatoes and cauliflower to make up the same weight as the meat, then add peas just at the end and cook enough to heat then through.
Try replacing the chicken with 2 lbs of stewing lamb, but cook the dish for about 1 hour (in part 8) or just until the meat is good and tender.
