Creamy Tandoori Masala Curry with cheesy garlic naan and rice

Name: Creamy Tandoori Masala Curry with cheesy garlic naan and rice
Yield: 2 servings
Cuisine: Indian
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

Serves 2

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Creamy Tandoori Masala Curry with cheesy garlic naan and rice

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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

Creamy Tandoori Masala Curry with cheesy garlic naan and rice

Creamy Tandoori Masala Curry with cheesy garlic naan and rice

Directions

Ingredients

Equipment

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