Chicken Tikka Curry with Rice

Serves 4, Prep 12 mins, Cook 23 mins

New Idea - - Real Life -

2 tblsps olive oil 750g chicken thigh fil­lets, trimmed, sliced 1 onion, halved, thinly sliced 1/ cup tikka paste

3 300ml tub light thick­ened cook­ing cream 250g pun­net cherry toma­toes, halved 1 cup fresh basil leaves 1 cup bas­mati rice ½ cup frozen peas Toasted warm naan bread, to serve

1 Heat half the oil in a large, non-stick fry­ing pan over a medium to high heat. Add chicken in three batches. Cook, turn­ing oc­ca­sion­ally for about 2 to 3 min­utes, or un­til browned. Re­move. 2 Add re­main­ing oil to pan with onion. Cook, stir­ring oc­ca­sion­ally, over a medium heat for about 3 min­utes, or un­til soft. Add paste. Cook, stir­ring for 1 minute. 3 Re­turn chicken to pan with cream, toma­toes and 1/ cup wa­ter. Bring to

3 boil. Gen­tly boil, stir­ring oc­ca­sion­ally, for about 10 min­utes, or un­til chicken is cooked. Sprin­kle with basil leaves. 4 Mean­while, cook rice in a large saucepan of boil­ing wa­ter for about 8 min­utes, or un­til ten­der, adding peas in the last 2 min­utes. 5 Serve curry with rice and warm naan.

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