Chicken Tikka Masala

Chicken Tikka Masala

  • Prep time

    10 Minutes

  • Cooking time

    35 Minutes

  • Serves

    4

Ingredients

  • 1 400G TIN HEINZ CREAM OF TOMATO SOUP
  • 200G WHITE BASMATI RICE
  • 2 NAAN BREADS
  • 2 TBSP RAPESEED/SUNFLOWER OIL
  • 4 TBSP TIKKA MASALA CURRY PASTE
  • 3 ONIONS, DICED
  • 2 RED PEPPERS, DESEEDED AND DICED
  • 300G DICED CHICKEN BREAST
  • 1 400G CAN CHOPPED TOMATOES
  • 100G DICED MANGO
  • 50G LOW FAT NATURAL YOGHURT
  • 5G CHOPPED CORIANDER LEAVES

Method

  1. Preheat the oven according to the directions on the Naan bread packaging, or to 180°C.
  2. Cook the rice according to the packaging, then leave to rest with the lid kept on the pan.
  3. Heat the oil in a large casserole dish on the hob, then fry the diced chicken on high heat until brown on the outside.
  4. Add the onions and cook until soft and golden.
  5. Add the curry paste and peppers, then cook for another 5 minutes.
  6. Tip in the can of tomatoes and Heinz Cream of Tomato Soup.
  7. Gently simmer for 15 minutes, stirring occasionally, until the chicken is cooked through.
  8. In the meantime, bake the Naan bread in the oven for the suggested amount of time, or 10 minutes.
  9. Stir through the diced mango and allow to warm through.
  10. Sprinkle the chopped coriander over the curry and serve with Greek yoghurt basmati rice and naan bread.


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