Spicy Chicken Curry
with Ginger and Tomatoes
- 12 ounces Chicken breast
- 2 ounces Tikka masala paste
- 3 tablespoons Greek yogurt
- 3 small red Onions
- 1 piece Ginger root (About 30 g)
- 1 tablespoon Vegetable oil
- 15 ounces Canned tomatoes (Drained)
- 1 tablespoon Tomato paste
- 3 ounces Soy creamer
- black Pepper
- Black cumin seeds (optional)
Rinse chicken and pat dry. Cut into thick slices, then cubes.
In a bowl, combine Tikka Masala Seasoning Mix, yogurt and chicken cubes; mix well. Cover and refrigerate overnight, if desired for maximum flavor.
Peel the onions and cut into thick strips. Peel and finely chop ginger. Heat oil in a skillet; sauté onions and ginger until fragrant, about 2-3 minutes. Add diced chicken and fry until lightly browned, about 1 minute.
Lightly crush tomatoes and add to skillet along with tomato paste and 125 ml water (approximately 2 tablespoons); bring to a boil. Cover and cook over medium heat until tomatoes are softened, about 10 minutes.
Toward the end of the cooking time, pour in a bit of the soy milk; bring to a boil again quickly. Season with salt and pepper. Serve with remaining soy milk. Sprinkle to taste with nigella seeds (or substitute fennel seeds). Serve with brown rice, if desired.