Chicken tikka masala with rice and cheesy naan bread

Last month I tried my first curry! Normally, I pass on spicy food but it was curry night at our local and I took dad out for a meal. I had chicken tikka masala, I liked it and it inspired me to try cooking a curry at home.

I made a chicken tikka masala with rice and cheesy naan bread, it wasn’t as spicy as the one dad and I had at the pub but it was really good.

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Note to self: Buy curry serving dishes.

You will need

  • 400g boneless, skinless chicken breast – diced
  • 1 cup long grain rice
  • 4 tbsp vegetable oil
  • 6 tbsp tikka masala paste (use shop-bought or make your own – I’ve yet to try)
  • 1 tin of 400g chopped tomatoes
  • 200ml water
  • 1tsp garlic
  • 150ml double cream

Method

Add rice and a pinch of salt (if required) to a large pan of boiling water. Stir once then reduce the heat, cover and
simmer for 15 minutes or until rice is tender.

Drain in a sieve and set aside.

Heat oil in a medium saucepan, add Tikka Masala Paste, 100ml of water and garlic. Stir occasionally, until thickened.

Add chicken, fry until cooked (no longer pink).

Add 100ml water and tomatoes, bring to the boil then simmer un-covered for approx 10 minutes.

Add double cream and simmer for another 5 minutes.

Add grated cheese to the naan bread (optional) and oven cook according to the pack instructions.

Serve and enjoy!