Chicken Tikka Masala Curry

 Serves: 4 Preparation Time: 15 mins   
           Cooked on hob            Cooking Time: 15 mins 

Ingredients:curry tmcs
1 thumb sized piece ginger, peeled
4 garlic cloves, peeled
1 onion
4 chicken breasts cut into cubes
2 ½ teaspoons garam masala, divided
2 tablespoons vegetable oil
2 tablespoons butter
1 tablespoon tomato puree
1 ½ teaspoons turmeric
½ teaspoon cayenne pepper
1 tin tomatoes
1 plain yogurt
1 tablespoon fresh lemon juice
fresh coriander to serve
salt and pepper


1. Pulse the ginger and garlic in a food processor until finely chopped. Add the onion and pulse again until finely chopped.

2. Mix the chicken with 1 teaspoon garam masala and season well with salt and pepper.

3. Heat the oil in a large frying pan. Add the chicken and cook, stirring occasionally, until lightly browned and cooked through. Transfer the chicken to a bowl.

4. Heat the same frying pan over a medium-high heat and add the butter, chopped onion mixture and season well with salt and pepper. Cook, stirring occasionally, until the onion is softened and translucent. Add the tomato puree, tinned tomatoes, turmeric, cayenne, and remaining 1½ teaspoons garam masala and cook for 5 minutes. Return chicken to pan, and cook for a couple of minutes.
5. Remove the pan from the heat and stir in the yogurt and lemon juice.

To serve: spoon some rice into a warmed bowl and pour over the curry. Top with freshly chopped coriander.


 Serves: 4 Preparation Time: 1 min   
       Cooked on Hob             Cooking Time: 25 mins 

350g basmati rice

1. Put a large pan of salted water on a high heat and bring to the boil. Rinse the rice in a colander under running water for about a minute, or until the water runs clear (this will stop the grains sticking together. Add the rice to the boiling water and boil for 5 minutes.
2. Drain the rice in a colander. Pour 3cm water back into the pan and bring it to a simmer. Place the colander of rice on top of the pan and cover with foil or a lid. Let the rice steam over the simmering water for 8 to 10 minutes.



Serves: 4 Preparation Time: 25 mins   
    Cooked on Hob               Cooking Time: 10 mins 

125g self-raising flour, plus some for dusting
pinch of salt
½ teaspoon baking powder
125g natural yoghurt
1 teaspoon fennel seeds
vegetable oil to fry

1. Add all the flatbread ingredients to a mixing bowl and mix together with a spoon.
2. Dust a clean work surface with flour and tip out the dough. Knead for a minute or so to bring it all together.
3. Put the dough into a flour dusted bowl, cover with a plate and leave aside for 30 minutes.
4. Dust a clean work surface and rolling pin with flour, then divide the dough in half, then each half into 6 equal pieces (roughly the size of golf balls).
5. With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2-3mm thick.
6. Place a frying pan on a medium heart with some vegetable oil and cook each flatbread for 1 to 2 minutes on each side until golden and puffed up.