Quick Sutton Hoo Chicken Tikka Masala from Spice Pots

This is a quick, gluten and dairy-free Sutton Hoo Chicken Tikka Masala Curry created by our friends at Spice Pots. There is no cream in this recipe, coconut milk is used as a substitute to add the creaminess expected from a masala. Full of flavour, you can make this takeaway favourite at home and have it on the table in around 35 minutes.

Serves 4

Ingredients

• 1 or 2 tbsp of oil

• 2 onions, finely chopped (or use 250g chopped frozen onions)

• 10cm piece of ginger, grated

• 5 cloves of garlic, finely chopped or crushed

• 2 tablespoons tomato paste

• 7 tsps Tandoori Masala Spice Pots

• 800g/ 1kg Sutton Hoo chicken breasts or skinless chicken thigh fillets

• 200ml coconut milk

• 200ml chicken stock

• 1.5tsps salt

• Fresh coriander and green chillies for garnish

Method

1. Heat the oil and cook the onions until soft and browning (about 10 minutes), then add the ginger and garlic and cook for another minute.

2. Add the tomato paste and spices. Cook for a minute then add the chopped chicken.

3. Mix and cook. When the chicken has taken on a bit of colour, add the coconut milk, stock and salt.

4. Gently cook for about 15 minutes or until the chicken is cooked through.

5. Serve with chopped fresh green chilli, coriander and a dollop of thick natural yoghurt.

Enjoy!