5 chicken breast for Deep Dish baker or Square baker – (can double ingredient’s for rectangular baker)
¾ jar tikka massala paste
250g natural yoghurt (greek style is nice, Rachels’s organic greek yoghurt with coconut is gorgeous)
I tbs olive oil
1 red onion – finely chopped
1 garlic clove
1 fresh green chilli
1 inch piece root ginger – finely grated or chopped
4 fluid oz or 125 ml water
4 floz or 125 ml double cream
Bunch fresh coriander – finely chopped
Chop up raw chicken into bite size pieces using Pampered Chef knife and cutting board.
In batter bowl add to the chicken all other ingredients using silicone scrapers, measuring spoons, juicer, food chopper onion and chilli pepper, snip coriander with kitchen shears, use easy read measuring cups for cream, crush garlic with garlic press, microplane ginger.
stir up and pop in stone on 180-200 degrees for35 mins – just make sure curry is bubbling nicely in oven.
Of course you can adapt the recipe if you are trying to be virtuous by adding more water and less cream – or even adding more yoghurt and no cream – the oil is optional too but I think it makes the curry more authentic.
You can easily substitute the chicken for fish, lamb or beef (though the latter 2 may need a little longer cooking depending on cut)