DANIEL FAITAUA’S CHICKEN TIKKA MASALA

I loved reading Daniel’s interview, and he is clearly a keen foodie! I put this recipe together so that he can reminisce about eating curries in London now that he is back in Aotearoa.

MARINADE

4 cloves garlic, crushed

½ cup plain yoghurt

1 teaspoon each garam masala, red chilli powder, cumin, turmeric and sea salt

1 large thumb ginger, peeled and chopped

800 grams skinless, boneless chicken thighs, cut into large bitesized pieces

CURRY

4 tablespoons olive oil

1 teaspoon cumin seeds

1 onion, chopped

1 thumb ginger, grated

4 cloves garlic, crushed

2 teaspoons garam masala

1 teaspoon ground coriander ½ teaspoon turmeric

½ teaspoon ground fenugreek

1 -2 teaspoons chilli powder, to taste

1 teaspoon sea salt

1 tablespoon tomato purée 400-gram tin chopped tomatoes

1 tablespoon caster sugar

1¼ cups cream

TO SERVE

coriander leaves basmati rice, cooked and hot Quick Yoghurt Naan (see recipe right)

MARINADE:

Whisk the garlic, yoghurt, spices and ginger together in a bowl. Add the chicken, stir to coat, then cover and refrigerate for at least an hour and up to overnight.

CURRY:

Heat half the oil in a large, heavybased pot and add the cumin seeds. Cook for 1 minute, then add the onion, ginger and garlic. Cook for 8-10 minutes over a medium heat, until the onion is softened.

Add all the remaining ingredients except the cream and cook, covered, for 10 minutes. Remove the lid, add the cream and simmer for 5 minutes.

Heat the remaining oil in a large frying pan and cook the chicken in batches, until just cooked through. Add to the curry sauce and cook together for a further 5 minutes.

TO SERVE: Serve the curry garnished with coriander, alongside plenty of rice and Quick Yoghurt Naan. SERVES 4-6