The Recipe: Easy Chicken Tikka Masala With Coriander Raita

There is always that one dish in every cuisine that grabs you on the menu and this is without a doubt mine.  Although I do love a range of Indian dishes, there is no way I ever miss out on this one, with maybe 2 or 3 orders based on how many people are at the table.

Since I myself have always wondered how this fantastic dish is made, I’ve decided to take you to India today. We’re making chicken tikka masala with a coriander raita.

Exciting and simple!

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 Ingredients:

  • 1 1/2 cups basmati rice
  • 1 tablespoon vegetable oil
  • 500g chicken thigh fillets, trimmed, cubed
  • 540g jar tikka masala simmer sauce
  • Fresh coriander leaves, to serve

 Coriander Raita

  • 3/4 cup plain Greek-style yoghurt
  • 1 medium cucumber, deseeded, finely chopped
  • 2 tablespoons fresh coriander

 Method:

Cook rice in a saucepan of boiling water following packet directions, until tender. Drain.

Meanwhile, heat oil in a large frying pan over medium heat. Add chicken. Cook for 3 to 4 minutes or until browned. Add sauce. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until chicken is cooked through.

Make raita: Combine yoghurt, cucumber and coriander in a bowl. Season with salt and pepper. Stir to combine.

Divide rice between bowls. Spoon over curry. Top with coriander. Serve with raita.

This recipe is courtesy of  Super Food Ideas – April 2011 , Page 24,  Recipe by Sharon Kennedy with photography by Mark O’Meara.

WE SAID THIS: This feast is perfect for a cozy night in. Enjoy!

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