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MIGUEL BARCLAY ELMLEA CHICKEN TIKKA MASALA

  • Cooking time
  • Prep time
  • Servings4 portions
recipe image MIGUEL BARCLAY ELMLEA CHICKEN TIKKA MASALA

Ingredients

  • 1 chicken thigh deboned and deskinned
  • 3 tsp tandoori curry powder
  • 1 medium white onion
  • 1 garlic clove
  • handful fresh coriander
  • 1 pot Elmlea double cream
  • 1 tsp sliced almonds
  • 200 grams tomato passata
  • pinch turmeric
  • sunflower oil
  • 1/2 mug basmati rice
Energy (kcal)449 kcal
Energy (kJ)1880 kJ
Protein (g)7.8 g
Carbohydrate incl. fibre (g)33.5 g
Carbohydrate excl. fibre (g)31.2 g
Sugar (g)4.1 g
Fibre (g)2.3 g
Fat (g)32.1 g
Saturated fat (g)18.2 g
Unsaturated fat (g)11.7 g
Monounsaturated fat (g)9.6 g
Polyunsaturated fat (g)2.1 g
Trans fat (g)0.0 g
Cholesterol (mg)120 mg
Sodium (mg)257 mg
Salt (g)0.64 g
Vitamin A (IU)2362 IU
Vitamin C (mg)6.0 mg
Calcium (mg)86 mg
Iron (mg)2.12 mg
Potassium (mg)383 mg

Instructions

  1. Rub the chicken thigh (deboned & de skinned) with 1tsp of tandoori curry powder (red in colour), sunflower oil, salt & pepper and leave to marinade for between 30 minutes & 3 hours.
  2. Pan fry the chicken over a medium heat for about 5 minutes on each side until cooked in the middle and slightly charred. Remove from pan and rest for a few minutes then chop into 1 inch cubes.
  3. Make the sauce by pan frying and seasoning very thinly sliced white onion in a splash of sunflower oil. Handy tip: use a mandolin on the thinnest setting for a fine slice.
  4. After a couple of minutes sweating in the pan, add thinly sliced garlic and continue to fry for a minute or two until it starts to brown.
  5. Add the curry powder and fry for 30 seconds before adding 200g tomato passata and a splash of water. Leave to simmer for 5 minutes and stir in a splash of Elmlea Double.
  6. To combine all ingredients, add the chicken and transfer to a bowl, before finishing with a splash more Elmlea Double and a sprinkle of sliced almonds.
  7. While the curry sauce is cooking, prepare the basmati rice by adding 1/2 mug of rice to 1 mug of water, a pinch of salt and a pinch of turmeric to a saucepan and boiling with the lidon for about 10 minutes until all the water has been absorbed. Fluff with a fork and stir in chopped coriander.