Chicken Tikka Curry with Spinach

If an easy, satisfying Indian curry is what you are craving,

look no further than this chicken spinach tikka masala.

This curry is easy to make with ingredients found in most kitchens.

A Great Friday Night Meal....... Even my 3 year old Millie, loves this!

INGREDIENTS (Serves 3 to 4)

1 Tbsps Oil - I used Vegetable 
500g Chicken Breast, diced
1 Tsp Garlic, crushed
1/2 Tsp Ginger, grated
1/2 Tsp Mustard Seeds - I used black
1 Small Brown Onion, finely chopped
3 Tbsps Tomato Puree
3 Heaped Tbsps Tikka (Marsala) Paste
100 g fresh spinach leaves
2 Tbsps Coriander, coarsely chopped
3 Tbsps Cream
Pinch of Raw Sugar
Salt, to season

METHOD

Heat the oil in a large fry pan over a medium heat and add the mustard seeds. Heat until they crackle.

Add the ginger and garlic and stir fry for 30 seconds before adding the onions. Cook for 3 minutes.

Add the Tikka Paste and 2 Tbsps water. Cook for a further 2 minutes.

Add the tomatoes. Cook for 3 more minutes and add the chicken. Sprinkle in some sugar and allow the chicken to cook through. This should take about 10 minutes.

Add the spinach leaves, put s lid on the fry pan and cook for another 2 - 3 minutes until wilted.

Check the seasoning and adjust if necessary. Stir in the cream and garnish with the coriander leaves.

Served with basmati rice, naan (or pappadums) and mango chutney.