TIKKA CHICKEN MASALA

• 30ml Olive Oil
• 5ml Crushed Garlic
• 5ml Grated Ginger
• 1 Onion, sliced
• 4 chicken breasts, sliced
• 500ml Plain Yoghurt
• 7ml Chopped Coriander
• Lemon Juice
• 30ml Woolworth’s Tikka Curry Paste or similar

Heat oil and fry garlic, ginger and onion until soft – about 8 minutes. Add Tikka curry paste and fry for another minute. Add chicken and stir-fry until cooked – above 5 minutes. Add yoghurt, coriander and lemon juice and heat through. Serve with rice and a fresh tomato, onion and coriander relish.

• 6 chicken pieces
• 2ml ground ginger
• 5ml chicken spice
• 2ml peri-peri spice
• Lemon and herb seasoning
• 2 onions, finely chopped
• 3 garlic cloves, crushed
• 2 cans chopped tomatoes – or fresh
• 30ml lemon juice
• 1 can coconut milk
• 45ml chopped fresh coriander leaves
• 125ml finely chopped peanuts

Rub the chicken with the ginger, chicken spice, peri-peri and lemon and herb seasoning. Leave for 20 minutes. Heat the oil in a large pan and brown the chicken pieces all over. Remove from the pan and set aside. Stir-fry the onions and garlic in the same pan until the onions are tender. Add the tomatoes, lemon juice and coconut cream and simmer for 5-6 minutes. Stir in the fresh coriander and shopped nuts and simmer for another 10 minutes. Season to taste