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!
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!