Saturday, 25 May 2013

Homemade Tikka Curry

Curries are a brilliant food - tasty, easy and convenient. There are a billion and one curries out there and that's what makes them quite so good; you can have a curry everyday of the week and it could be different. 

I'm quite boring when it comes to spicy food and can't really handle it, weak I know! So I tend to stick to the more tomatoey based tikkas/dopiazas or creamy kormas. And I much prefer making them from scratch as it cuts out a hell of a lot of the calories from the jars of curry sauce or bought ones.


I had a veggie tikka and I made the boys (I'm their lodger) a chicken tikka. 



Mine was really simple: 5 tsp tikka paste, 1/2 tub natural yoghurt, 1 tsp chill powder, 1 tsp paprika, 1/2 red pepper, 1/2 yellow pepper, 5 quarted plum tomatoes, 1 onion, 1/2 tin sweetcorn, 100g spinach.

Fry your onions and peppers on a low heat.
When softened, add spices, tikka paste and stir.
Add natural yoghurt, stir again.
Add tomatoes, sweetcorn and spinach, you guessed it, stir again.
I left mine covered and simmering on a low heat for 20-25 minutes (I was trying to multitask and needed to leave tea for a little while)

Serve with rice and naan (if you fancy it!) or make your own flatbread like I tend to do (recipe for this is with my Moroccan Chickpea Soup)



If you're adding chicken to your tikka, cut into chunks and fry for 4-5 minutes before adding the onions and peppers to the pan.

Yum yum yum.

N xo


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