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Chicken tikka and green pepper karahi
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A fabulous family supper - try making this with paneer, prawns or pork in place of the chicken.
1 tbsp sunflower oil
6 essential Waitrose British Chicken Thigh Fillets, cubed
300g pack The Spice Tailor Original Tikka Masala
1 onion, roughly chopped
2 green peppers, deseeded and cubed
200ml chicken stock
4 Waitrose Red Choice Tomatoes, quartered
2 tbsp chopped fresh coriander
4 mini naan breads, to serve
1. Heat the oil in a wok and cook the chicken for 3–4 minutes until lightly browned. Add the spices, onion and green peppers and stir-fry for a further 3–4 minutes.
2. Stir in the base sauce, lower the heat and simmer for 2 minutes.
3. Add the main sauce, chicken stock and tomatoes and cook for a further 5 minutes, until the tomatoes are softened but still holding their shape and the chicken is completely cooked through with no pink meat.
4 Divide between 4 serving dishes, scatter over the coriander and serve with naan bread.
Typical values per serving:
33.4g protein, 4.7g fibre