Weeknight Dinner

TANDOORI MASALA COCONUT CURRY WITH CHICKEN: Craving a curry? I whipped up this c…

Craving a curry? I whipped up this creamy NO CREAM Friday night fake away in about 30mins tonight. And whilst I don’t have a tandoori oven, I’ve recreated a little chargrilled flavour using my grill (absolute favourite way to cook chicken) – and guess what? I filmed it too. So if you want to see me cooking this with mad hair and frumpy house clothes, hop on over to stories…have you ever had a better invite!? This is seriously tasty, quick and pretty healthy too; plus it’s really easy to swap out ingredients to suit other diets – let me know if you make it ?
INGREDIENTS (serves 2)
…For the chicken coating:
300g diced chicken
1 tbsp natural yoghurt
1 tsp olive oil
1 tsp tandoori masala spice blend (this is widely available and generally a mix of paprika, cumin, turmeric, coriander, chilli, garlic, cardamom)
– Coat the chicken and leave for 1 hour

…To cook the chicken:
1/2 red onion roughly chopped
1 pepper roughly chopped (red, orange or yellow)
– Grill everything for 10-15mins until charred and the chicken is cooked through. Set aside. •
…For the curry sauce:
1/2 bag cherry tomatoes (approx. 250g)
Thumb of fresh ginger (approx. 1-inch piece)
Handful coriander stalks
1/2 red onion
2 garlic cloves
1 red chilli (mine was spicy AS so I only used half – just lick the end and you’ll soon know how hot it is)
– blend everything until smooth – then cook out on the hob for 5mins with:
1 tsp garam masala
1 tsp tandoori masala
1/2 tsp fenugreek

…To bring it together and finish:
1/2 can coconut milk
4 cubes frozen spinach
Salt & pepper (to taste)
Squeeze of lemon
Few leaves of fresh coriander
– after cooking out the spices and sauce, add coconut milk & spinach. Cook on high until thick and luscious (5 mins). Season to taste. Add more spice if needed. Finish with a squeeze of lemon, fresh coriander and drizzle of olive oil.

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