Chicken Tikka Masala and Quick Flatbreads Recipe

Chicken Tikka Masala and Quick Flatbreads Recipe

This Chicken Tikka Masala and Quick Flatbreads Recipe originally appeared in the October 2015 Issue: Craving Comfort

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Foodie  Foodie Your Guide to Good Taste  on 21 Oct '15

This article originally appeared in the October 2015 Issue: Craving Comfort. Read it here!

Serves: 4


For the chicken

  • 2 large chicken fillets
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 2 lemons
  • 2 garlic cloves
  • thumb-sized piece of ginger
  • 4 tbsp natural yoghurt

For the curry

  • 1 onion
  • 2 garlic cloves
  • 2 red chillies
  • 1 bunch coriander
  • 1 tbsp ground coriander
  • 2 tsps turmeric
  • 1 tsp paprika
  • 1 tsp garam masala
  • 2 tins chopped tomatoes
  • 1 chicken stock cube
  • 540ml coconut milk
  • 1 medium sweet potato
  • large handful of fresh spinach

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  1. Make the marinade for the chicken by combining the cloves, cumin, paprika, turmeric, garam masala, lemon zest and juice, crushed garlic and grated ginger with the yoghurt. Dice the chicken into bitesize pieces and coat in the marinade. Skewer the chicken, place in a dish and cover in the remaining marinade. Refrigerate the chicken overnight or for a few hours minimum.
  2. Peel and cube the sweet potato, toss in a little sunflower oil and bake for 30 minutes in a preheated oven at 220 C until soft. Set aside.
  3. Begin the sauce by finely chopping and frying the onion and garlic in 1 tbsp sunflower oil until soft and brown. Finely chop the chillies and the stalks from the bunch of coriander and add them to the onions and garlic - cook for 10 minutes taking care not to burn any of the aromatics. Add the spices and ensure the onion mixture is coated well. Now add the tomatoes, stock cube and simmer for a few more minutes. Add the coconut milk, bring to the boil and simmer for 15-20 minutes.
  4. Cook the chicken under the grill or on the barbecue for around 10 minutes ensuring you turn the skewers regularly to get that char-grilled look on the outside of the chicken. Once cooked, add the chicken, sweet potato and spinach to the curry and combine. Serve the curry topped with a swirl of natural yoghurt, coriander and chopped chilli.
  5. To make the flat-breads combine 250 g plain flour, 250 g natural yoghurt, half a teaspoon baking powder and a pinch of salt. Bring together into a dough, cover, and refrigerate for 15 minutes. Divide the dough into 6 and roll into thin rounds. Place in a dry frying pan and cook for 1-2 minutes on each side. Perfect for mopping up the masala!



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