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essential Chicken tikka masala
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This new sauce makes a great supper. Finish off the dish by sprinkling the masala with toasted flaked almonds.
1 tbsp essential Waitrose Vegetable Oil
400g pack essential Waitrose British Chicken Breast Chunks
1 essential Waitrose Onion, thickly sliced
500g jar essential Waitrose Tikka Masala Sauce
300g essential Waitrose Basmati Rice
250g bag fresh essential Waitrose Spinach
150g essential Waitrose Low Fat Natural Yogurt (optional)
1. Heat the oil in a large frying pan and fry the chicken and onion for 7-8 minutes. Add the tikka masala cooking sauce and cook gently for 4-5 minutes.
2. Meanwhile, cook the rice according to pack instructions.
3 Stir the spinach into the curry and cook for 2 minutes until it has wilted. Off the heat, stir in 3 tbsp of yogurt. Make sure the chicken is cooked through with no pink meat before serving the curry with the rice and remaining yogurt.
To see a video of this recipe, visit waitrose.com/tikka.
Instead of chicken, try lamb, beef or a firm white fish cut into cubes. Or make it veggie by adding 500g mixed vegetables, eg cauliflower, aubergine, green beans or just chick peas.
Typical values per serving:
1 of your 5 a day per serving
This recipe was first published in October 2011.