CREAMY TIKKA MASALA CURRY

Heat level: Mild

Serves: 2

Cooking time: 35 minutes

Vegetarian & vegan options

A delicious and beloved dish, the Tikka Masala curry is a quintessential British classic. This creamy and mild curry is a perfect fusion of Indian and British culinary traditions, creating a harmonious blend of flavours.

This Tikka Masala Curry recipe uses the Great Northern Spice Tikka Masala Curry Blend.

TIKKA MASALA CURRY BLEND

£4.50

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INGREDIENTS

• 3 tablespoons of our Great Northern Spice Tikka Masala Curry Blend

• 400g boneless & skinless chicken thighs (diced)

• 1-2 tablespoons olive oil

• 1-2 tablespoons unsalted butter

• 5 tablespoons double cream

• 1 medium onion finely chopped

• 2 teaspoons minced garlic or garlic purée

• 2 teaspoons minced ginger or ginger purée

• 1 red or green bell pepper, cut into small slices

• Courgette, diced

• Handful of mushrooms, diced

• 500g passata

• Handful of spinach leaves, stalks removed

VEGETARIAN / VEGAN OPTIONS

• Butternut squash, cut in to medium cubes

• Paneer (vegetarian), cut in to 1 inch cubes

• Plant based cream

• Plant based butter

HOW TO COOK

1. In a large pan on a medium to high heat, add the butter. olive oil, onion, ginger, and garlic and sauté for approx 3-4 mins, stirring each minute.

2. Add the courgette, red/green pepper and mushrooms and cook for another 2-3 minutes, stirring occasionally.

3. Add our Tikka Masala Curry Blend, stir in and fry for another 2 minutes. Feel free to add a finely chopped chilli, or sprinkle some chilli flakes if you want to add some spice/kick to your curry.

4. Stir in the chicken (or butternut squash), and cook for 10 mins, stirring occasionally. If using paneer, fry in a separate pan for 5 minutes each side on a medium to high heat. Add to the curry a few minutes before serving.

5. Add the passata and stir in. Turn the heat down to medium and cook for a further 10 minutes, stirring every few minutes.

6. Stir in 4-5 tablespoons of double cream or plant based cream (add a little bit more if you want it extra creamy) then add the spinach, and cook for a further 5 minutes until wilted.

7. Ensure the chicken is cooked throughout, or butternut is nice and soft. If using paneer, add the cooked cubes to your curry sauce.

8. Serve with your choice of rice and sides. Enjoy!

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