Chicken Tikka Masala

Total Prep Time: 30mins Cook Time: 50mins

INGREDIENTS

1kg chicken thigh fillets, trimmed, cut into 3cm pieces
100g natural yoghurt
120g (1/4 cup) tikka masala paste
60ml (1/4 cup) vegetable oil
1 red capsicum, coarsely chopped
1 brown onion, finely chopped
1 fresh green chilli, seeded, finely chopped
1 garlic clove, crushed
2.5cm-piece fresh ginger, peeled, finely grated
250ml (1 cup) chicken liquid stock
400g can chopped tomatoes
1 tsp tomato paste
100ml thickened cream
1 tablespoon fresh lemon juice
Steamed rice, to serve
Cooked pappadums, to serve

DIRECTIONS

STEP 1: Combine the chicken, yoghurt and half the curry paste in a glass bowl. Season. Cover and place in the fridge for 4 hours to marinate.

STEP 2: Heat 2 tablespoons oil in a saucepan over medium heat. Add curry leaves. Cover. Cook for 1 minute or until aromatic.

STEP 3: Stir in capsicum, onion, chilli, garlic and ginger for 5 minutes or until golden. Stir in the remaining curry paste for 2 minutes or until aromatic. Add stock, tomato and tomato paste. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until sauce thickens slightly.

STEP 4: Heat remaining oil in a large frying pan over medium heat. Cook chicken, in 2 batches, for 5 minutes or until lightly charred. Add to sauce. Simmer for 15 minutes or until cooked through. Stir in cream and lemon juice for 5 minutes. Serve with rice and pappadums.