Chicken Tikka Masala

Ingredients

6 thigh, skin on- bone in

160g English spinach leaves

800g chopped tomato

300ml pure cream

2 stems spring onion, sliced

1 large brown onion, chopped

Brown rice

(CURRY PASTE)

2 cloves garlic, peeled

1 knob ginger 2cm squared, peeled

1 tsp cayenne pepper

1 Tbsp smoked paprika

2 tsp garam masala

1/4 tsp sea salt

2 Tbsp peanut oil

Drizzle of sesame oil

2 Tbsp tomato paste

2 fresh red chilli

1/3 cup chopped coriander

1 Tbsp dedicated coconut

2 Tbsp ground almond

1 tsp cumin seed

1 tsp coriander seed

Directions

Firstly- make your curry paste. In a fry pan throw all you dry herbs and spices and toast until aroma is released and smells delicious.
Now tip them into food processor with the rest of the the curry paste ingredients.
Blitz until you have created a smooth paste.
Rub into chicken and allow to marinate for as long as you can (I left mine over night).
Now, pre-heat oven to 180*C.
Throw chicken into a casserole dish along with tomato & onion and cook for1 hour.
Now to stir in your cream (stir well) and cook for a further 20 minutes or until chicken is cooked through.
Towards the end of cooking the chicken, get your rice done and ready to go.
Remove chicken from oven, fold in the spinach and spring onion. Plate the chicken topped with creamy sauce and brown rice on the side.
Serves 3

Never Lose Track of Your Favorite Recipes.