Ingredients
-
5mls oil
-
15g butter
-
1 Large onionsliced
-
3 tbsp tikka masala paste
-
4 chicken breastscut into 2 ½ cm cubes
-
1 red pepperdeseeded and cut into chunks
-
1x400g can chopped tomatoes
-
2 tbsp tomato puree
-
150mls coconut cream
Ingredients
Adjust Servings:
| 5mls oil | |
| 15g butter | |
| 1 Large onion | |
| 3 tbsp tikka masala paste | |
| 4 chicken breasts | |
| 1 red pepper | |
| 1x400g can chopped tomatoes | |
| 2 tbsp tomato puree | |
| 150mls coconut cream |
Steps
|
1
|
Place the oil, butter and onion and in a large casserole dish. Place on the base of the microwave oven and cook on MEDIUM MICROWAVE for 3 mins. |
|
2
|
Add the paste and cook on MEDIUM MICROWAVE for a further 3 mins. |
|
3
|
Add the chicken and stir well to coat. Add the pepper, tomatoes and tomato puree. |
|
4
|
Cover and cook on CONVECTION 160ºC + MEDIUM MICROWAVE for 20 – 30 mins or until the chicken is cooked. Stir occasionally. |
|
5
|
Remove the lid and add the coconut cream. Cook on MEDIUM MICROWAVE for 3 mins to warm through. Season and serve with basmati rice and naan bread. |
|
6
|
If the sauce is to thick add small amounts of water to thin down. |
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