Creamy Tandoori Masala Curry with cheesy garlic naan and rice
Serves 2
Directions
- 1Mix the chicken with the yoghurt, lemon and spices. Set aside to marinate while you prepare the rice and naan.
- 2Cook the rice according to packet instructions. Drain and keep warm.
- 3For the naan, mix the flour, yoghurt and salt into a soft dough. Divide into two, place mozzarella in the centre of each, seal and gently roll out.
- 4Cook the chicken in a hot pan until cooked through and lightly charred. Remove and set aside.
- 5In the same pan, soften the onion for a few minutes, then add garlic, ginger and tomato purée. Cook for a minute before stirring in the chopped tomatoes, tandoori seasoning and stock.
- 6Simmer for 8-10 minutes until slightly thickened, then blend smooth and return to the pan.
- 7Stir in the cream and garam masala, add the chicken back in and simmer gently until rich.
- 8Cook the naan in a dry pan for 1–1½ minutes per side until puffed and lightly charred.
- 9Melt the butter with the garlic and stir through some fresh coriander. Brush the breads with the garlic butter while warm.
- 10Serve the curry with rice and warm flatbreads, finished with fresh coriander.
Ingredients
- 250 g diced chicken breast
- 1 tbsp tandoori seasoning
- 0.5 tsp smoked paprika
- 0.25 tsp cumin
- Salt
- pepper
- 0.5 lemon juice
- 50 g low-fat Greek yoghurt
- 1 drops red food colouring
- 1 onion, diced
- 1 tsp garlic
- 1 tsp ginger
- 1 tbsp tomato purée
- 200 g chopped tomatoes
- 1 tsp tandoori seasoning
- 100 ml chicken stock
- 70 ml light cream
- 0.5 tsp garam masala
- 70 g self-raising flour
- 80 g fat-free Greek yoghurt
- 0.25 tsp salt
- 30 g mozzarella
- 5 g light butter
- 0.5 tsp garlic
- 90 g dry long-grain rice
- Fresh coriander
Equipment
hot pandry pan
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