Shop-bought paste means this fragrant curry is perfect for a speedy midweek dinner. Serve with naan breads, fluffy rice and mango chutney.
Advertisement - Continue Reading Below
Yields:
4
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Cal/Serv:
434
Ingredients
1Tbsp.
vegetable oil
1
large onion, finely sliced
2Tbsp.
tikka masala paste, we used Patak's
2Tbsp.
tomato purée
500g
skinless chicken breasts, cut into bite-sized pieces
400g
tin chopped tomatoes
2Tbsp.
mango chutney
100ml
natural yogurt
100ml
double cream
Large handful fresh coriander, roughly chopped
Directions
Step 1
Heat the oil in a large pan (that has a tightly fitted lid). Add the onion and a pinch of salt and cook over low heat, covered, for 20min or until onions are completely softened.
Step 2
Take off the lid and stir in the tikka masala paste, tomato purée and chicken pieces. Fry for a few min, then add the tomatoes. Bring up to the boil and simmer for 8-10min or until the chicken is cooked through.
Step 3
Stir in the chutney, yogurt and cream and heat through. Check the seasoning. Garnish with coriander and serve with rice.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
