Chicken Tikka Masala-ish

More than just a creamy currreh.

This recipe is rated3.5stars.
  • Servings4 portions
  • Prep time10 minutes
  • Cook time20 minutes
  • Clean-up time10 minutes
  • Total time40 minutes
  • Tastiness
    This recipe is rated 4 out of 5 for tastiness, five being the tastiest.
  • Easiness
    This recipe is rated 2 out of 5 for recipe difficult, five being the most difficult to make.
  • Costliness
    This recipe is rated 3 out of 5 for how expensive it is to make, five being the most expensive.
  • Portion size
    This recipe is rated 4 out of 5 for portion size, five being the largest size.
  • Overall
    This recipe is rated3.5stars.

Method

  1. Dice the chicken breast.
  2. Chop the onion and bell peppers. I tend to leave them chopped large and roughly to add more texture to the final dish.
  3. Add 2-3 tsp ghee butter or a little olive oil to the pan and put on a medium heat.
  4. When the butter has melted, or the oil has heated up, add the diced chicken breast to the pan and keep moving and flipping until it has whitened all over.
  5. Add some chicken tikka seasoning and keep mixing up the chicken to give it all a little seasoning.
  6. Add a little more seasoning, and then add in the onions and bell peppers and give everything a good mix up.
  7. After a few minutes, and once everything is starting to smell good, give it a quick taste test and if you want more flavour just add a little more seasoning.
  8. Add about half a tube of tomato purée into the pan and give everything another good mix up.
  9. Add your soured cream and mix through the other ingredients in the pan.
  10. Leave to simmer for 5 or so minutes on a low heat, and while this is simmering prepare your riced cauliflower.
  11. Serve the rice and curry, and enjoy!