Tandoori Chicken Masala

Magnificent, bright and flavourful Tandoori Chicken masala curry, made using a blend of amazing Tandoori Spices.

Serves 4 - 430 Approx. KCal Per Portion

Ingredients(Serves 4 - 430 KCal Per Portion)

• 800g Chicken Breast (Sliced into Cubes)

• 2 Tbsp Extra Virgin Olive Oil

• 1 Large Brown Onion (Peeled & Chopped)

• 1 Tsp Sea Salt

• ½ Tsp Black Pepper

• 4 Cloves Garlic (Chopped & Peeled)

• ½ Tsp Ground Cinnamon

• 1 Tsp Ground Ginger

• 2 Tbsp Tandoori Masala

• 1 Tbsp Garam Masala

• 1 Tsp Paprika

• 1 Tsp Smoked Paprika

• 4 Tbsp Tomato Puree

• 2 Tsp Granulated Sweetener

• 2 Tbsp Finely Grated Root Ginger

• ½ Tsp Chilli Flakes

• 400ml Coconut Milk

• Chopped fresh coriander, to garnish (optional)

Method

1. Heat the Olive Oil in a Large Wok over Medium-High Heat, Add the Onion and cook for 3-4 Minutes until Translucent.

2. Add the Sea Salt, Black Pepper, Garlic & Ground Cinnamon and cook for another 1-2 Minutes.

3. Add Chicken and cook for 6-7 minutes.

4. Turn heat down to Medium, Add Ground Ginger, Tandoori Masala, Garam Masala, Paprika & Smoked Paprika and cook for a further 3-4 minutes.

5. Add Tomato Puree, Granulated Sweetener, Fresh Root Ginger & Chilli Flakes And cook for another 2-3 Minutes until chicken is well coated.

6. Pour in the Coconut Milk and mix well, bring to a gentle simmer, and cook uncovered for 15-20 Minutes, stirring occasionally to avoid sticking.

7. Cover and simmer for another 10 minutes.

8. Serve with a Sprinkle of Freshly Chopped Coriander, Rice, or Naan.

Tip: To get that Bright Red Tandoori colour that pops off the plate, you can add 1 Tsp Red Food Colouring after adding the Coconut Milk.