Cheat's chicken tikka masala

Name: Cheat's chicken tikka masala
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 1 tbsp Essential Sunflower Oil or Vegetable Oil; 1 Essential Onion, finely chopped; 25 g pack coriander, leaves and stalks separated; 1 tsp garam masala (heaped); 300 g pack tikka marinated chicken breast chunks; 3 tbsp Mutti Double Concentrate Tomato Puree; 250 g pack pilau rice, to serve; 3 tbsp Essential Natural Yogurt (heaped)

Ready-to-cook chicken + tomato puree + microwaveable rice = weekday winner. You could also add a bag of baby spinach to up the veg content.

5 out of 5 stars(2) Rate this recipe

Gluten freeHealthyHigh protein1 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

1 tbsp Essential Sunflower Oil or Vegetable Oil
1 Essential Onion, finely chopped
¼ x 25g pack coriander, leaves and stalks separated
1 tsp garam masala (heaped)
300g pack tikka marinated chicken breast chunks
3 tbsp Mutti Double Concentrate Tomato Puree
250g pack pilau rice, to serve
3 tbsp Essential Natural Yogurt (heaped)

Method

Heat the oil in a large frying pan over a medium heat. Add the onion and a pinch of salt, and fry for 3-4 minutes until starting to soften. Finely chop the coriander stalks and add to the pan with the garam masala; fry for 1 minute more. Put the kettle on.
Add the chicken breast chunks and fry, stirring regularly, for 8 minutes. Stir in the tomato puree then add 150ml just-boiled water. Stir and simmer for 2 minutes until piping hot. Meanwhile, heat the pilau rice according to pack instructions.
Take the pan off the heat and stir the yogurt into the sauce. Serve with the rice and the coriander leaves scattered over.