Curries are generally pretty simple to make, but the great thing about this one, that makes it different from others I’ve made in the past, is the fact that everything but the coriander can be found in the store cupboard or freezer, you just need to remember to take the chicken out of the freezer in the day or pick it up from the shops on your way home. The addition of the tikka paste was a real discovery, not only does it add a really deep curry flavour which really livens up the chicken, but it can be kept in the cupboard even after opening, so no need to take up valuable fridge space. The flavour’s complimented one another perfectly, it was very mild allowing the coconut to shine through, but I wouldn’t be afraid to throw in a chili if you prefer a kick to your curry.
Serves 4
4 Chicken breasts
25g butter
2 tsp nigella seeds (black onion seeds)
2 tbsp tikka paste
300ml coconut milk
200g frozen peas
Handful of fresh coriander leaves
- Slice the chicken breasts into thin strips
- Melt the butter in a heavy based pan and cook the chicken and nigella seeds until the chicken is cooked, around 10 minutes. Stir in the tikka paste, coconut milk and peas. Stirring constantly, bring to a boil, and then simmer for a minute or two.
- Chop the coriander and add to the pan before seasoning to taste. Serve with rice.
Culinary Know How: FRESHER
Budget: UNDER £5
Kitchen Requirements: BIG FRYING PAN.
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