Ingredients
100g basmati rice
1 brown onion, diced
130g butternut squash, cubed
1 large chicken breast (250g-300g), chopped into bite-sized pieces
150ml double cream
1 tsp garam masala
15g ginger, minced
1 tsp ground coriander
1 tbsp korma powder
25g mango chutney
2 tomatoes, finely diced
2 tbsp tomato paste
pinch of salt (for 12 months+)
Method
- Add the chicken to a bowl with the garam masala. Mix well until the chicken is coated in the spice.
- Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat. Once hot, add the chicken and cook for 1 min on each side or until browned. Once done, set aside on a plate and reserve the pan.
- Return the pan to a medium heat. Once hot, add the chopped onion and ginger with a pinch of salt (for 12 months+) and cook for 5 min or until softened.
- Add the diced tomatoes, tomato paste, ground coriander, korma powder and chopped butternut squash to the softened onion and cook for 4 min, or until the tomatoes are beginning to break down.
- Meanwhile, boil a kettle. Add the basmati rice and 350ml cold water to a pot with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked. Once cooked, remove from the heat and keep covered until serving.
- Once the tomatoes are beginning to break down, add 250ml boiled water to the pan and cook, covered, for 10 mins or until fragrant. Meanwhile, pick the coriander leaves from their stems, discard the stems.
- Add the double cream to the pan with the mango chutney and cook, covered, for a further 10 min or until thickened to a curry-like consistency. Once thickened, add the browned chicken and cook for a further 3-5 min or until the butternut squash has softened and the chicken is cooked through.
- Fluff the cooked rice with a fork. Serve the chicken tikka masala with butternut squash over the basmati rice. Garnish with the chopped coriander. Enjoy!
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