Curry in a Hurry

This is my curry for impressing important guests and also the one I use for my best friends as it is so simple.

Chicken tikka masala Stoneware style !!!    

Method

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.

Ingredients

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

½ lemon

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.

Serve with rice.  The Pilau Rice (in the microwave!) recipe is the one I always use… love it!

Susie Evans

Independent  Director for The Pampered Chef

07854 241575

http://www.pamperedchef.biz/susieevans

http://www.Facebook.com/Susie.PChef

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5 Comments

Filed under Batter Bowl, Chicken, Chilli, Citrus Fruits, Citrus Press, Cream, Deep Covered Baker, Food Chopper, Garlic, Garlic Press, Ginger, Microplane Grater, Rice, Square Baker

5 responses to “Curry in a Hurry

  1. Do you mind if I ask do you put the lid on your Deep Covered Baker for this?

  2. Denise

    Can you prepare it and store in the fridge for a few hours until you need to cook it 3hrs?

    • Yes, I do! I make the mix up into Batter Bowl, put the lid on and then put it in the fridge until I need it later. I have even been known to make it in the morning and then cook it for tea when I get home.
      Hope that helps!

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