Classic Spiced Curry with Rice
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
4
- For the marinade
- 1 tsp Cumin
- 1 tsp Chili powder
- ½ tsp Garam Masala
- 1 tsp ground cilantro
- 1 tsp salt
- 4 skinless Chicken breasts (diced)
- 4 cloves garlic cloves (minced)
- 1 Red onion (diced)
- 1 ¼ inches fresh ginger
- ¾ cup plain Yogurt
- For the sauce
- ½ cup single cream
- 1 tsp tomato puree
- ½ tsp caster sugar
- 1 Tbsp lemon juice
- ¼ cup butter
- 1 Tbsp cilantro (finely chopped)
- salt
- peppers
- In addition
- 1 ¼ cups Basmati rice (cooked as per package instructions)
- cilantro (to garnish)
Preparation steps
1.
For the marinade: Toast the cumin seeds in a dry frying pan over a medium heat, then grind together with the chilli powder, garam masala, ground coriander, and salt.
2.
Toss in a mixing bowl with the chicken pieces until coated. Blitz together the garlic, onion and ginger in a food processor until smooth. Transfer to a mixing bowl and add seasoning and the yoghurt.
3.
Pour over the chicken, cover and chill for at least 60 minutes.
4.
After marinading, pre-heat the grill to hot and remove the chicken from the marinade, shaking off any excess.
5.
Grill the chicken, in batches if necessary, for 3-5 minutes, turning occasionally.
6.
Meanwhile, whisk together the tomato puree with 100ml of hot water. Stir in the cream, sugar, lemon juice, coriander and seasoning.
7.
Melt the butter in a large casserole dish over a medium-high heat and add the sauce, bringing it to a simmer. Add the cooked chicken when the sauce is hot and make sure it is thoroughly re-heated.
8.
Reheat the rice if necessary and serve in bowls with the chicken tikka massala on top, garnishing with a sprig of coriander to one side.
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