Tikka masala is spicy and thick, but this family-friendly, gluten-free version is lighter. It always draws crowds.
– 1 large onion, chopped– 4 large garlic cloves– thumb-sized piece of ginger– 2 tbsp rapeseed oil– 4 small skinless chicken breasts, cut into chunk– 2 tbsp tikka spice powder– 1 tsp cayenne pepper– 400g can chopped tomatoes– 40g ground almonds– 200g spinach– 3 tbsp fat-free natural yogurt– ½ small bunch of coriander, chopped– brown basmati rice, to serve
INGREDIENTS
With the motor running, blend the onion, garlic, and ginger into a smooth paste.
INSTRUCTIONS
STEP 1
In a baking dish that won't catch fire, heat 1 tablespoon of the oil over medium-low heat. Put in the onion mix and cook for 15 minutes. Pour into a bowl and clean the pan.
STEP 2
Put in the chicken and the rest of the oil. Fry for 5 to 7 minutes, or until the chicken is lightly brown.
STEP 3
Add the pepper and tikka spice and stir them in. Fry for one more minute. Place the onion mix back into the pan.
STEP 4
Add the tomatoes and one can of water. Bring to a boil, then lower the heat to a low level and cook for 15 minutes with the lid off.
STEP 5
Add the spinach and nuts, then cook for another 10 minutes. Add salt and pepper, and then mix in the yogurt and cilantro. Brown rice goes well with it.