This recipe was born from another recipe I found online that happened to have a few ingredients in it that, as it turned out, were only available in the US. So I improvised with the help of my cook of a husband, by adding some ingredients I already had to hand to replace the ones I couldn’t get hold of by taste testing so we could get the flavours and spices right. It was certainly a joint effort and it turned out great, which is why I am sharing it here on my blog.
I have since made it a few times and it has consistantly come out the same. We have three daughters, one likes spice, the other doesn’t and the other has food allergies, but this recipe is a hit with all three of them as it suits most tastes and needs.
With only 10 ingredients, this is a curry recipe, which is super easy and so delicious. It doesn’t take long at all. This is low fat and if you use a gluten free stock then its also gluten free- bonus!
1 tbsp oil/fat
2 garlic cloves, crushed
1 small white onion finely sliced
4 chicken breasts
2 tbsp tikka powder
1 tin of chopped tomatoes
1 tbsp tomato paste
1 knorr chicken cube dissolved in 1 cup of boiled water
3 heaped tbsp. of medium curry powder
2-4 tsp sugar
1 tbsp garam masala
2 handfuls of baby spinach (optional)
Cut up all ingredients, garlic, onion and chicken breast. Add oil to the pan and on a medium heat cook garlic and onion until soft then add the chicken breasts. Cook together until the chicken is brown. Then add the tikka powder and continue to stir until the chicken is coated with it. Then add the chopped tinned tomatoes, tomato paste and the cup of stock and boiled water. Stir together until simmering. Then add the curry powder, sugar, and the garam masala until the chicken is cooked through. Stir in the baby spinach for about 2 minutes but this is optional. Serve with rice or on its own if you’re not eating carbs. Lovely for the whole family and be proud that you’ve just cooked a curry from scratch and it was easy. Enjoy!