100g basmati rice
1 brown onion
130g butternut squash cubes
1 large chicken breast (250g-300g)
½ pot double cream
1 tsp garam masala
15g ginger
1 tsp ground coriander
1 tbsp korma powder
25g mango chutney
2 tomatoes
2 tbsp tomato paste

Peel and finely chop the onion. Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger. Cut the chicken breast into bite-size pieces. Add the chicken to a bowl with the garam masala and a generous pinch of salt. Give everything a good old mix up until the chicken is coated in the spices
Heat a large, wide-based pan (preferably non-stick) with a matching lid 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 and cook for 5 min or until softened.
Meanwhile, dice the tomatoes finely. Add the diced tomatoes, tomato paste, ground coriander, korma powder and prepped 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 min or until fragrant. Meanwhile, pick the coriander leaves from their stems, discard the stems
Add 1/2 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!

Annabel’s Chicken Tikka Masala

2017-10-19GMT13:58:22

Annabel’s Chicken Tikka Masala

If you’re craving a curry night then look no further than Annabel’s Chicken Tikka Masala with Butternut Squash – it’s bursting with aromatic flavours and has a silky, lightly-spiced sauce that the whole family will love.

Annabel’s Chicken Tikka Masala Recipe Image

Prep Time:

5 minutes

Cook Time:

20 minutes

Makes:

2 portions (double all ingredients for 4)

Not Suitable for Freezing

Ingredients

100g basmati rice
1 brown onion
130g butternut squash cubes
1 large chicken breast (250g-300g)
½ pot double cream
1 tsp garam masala
15g ginger
1 tsp ground coriander
1 tbsp korma powder
25g mango chutney
2 tomatoes
2 tbsp tomato paste

Method

Peel and finely chop the onion. Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger. Cut the chicken breast into bite-size pieces. Add the chicken to a bowl with the garam masala and a generous pinch of salt. Give everything a good old mix up until the chicken is coated in the spices
Heat a large, wide-based pan (preferably non-stick) with a matching lid 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 and cook for 5 min or until softened.
Meanwhile, dice the tomatoes finely. Add the diced tomatoes, tomato paste, ground coriander, korma powder and prepped 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 min or until fragrant. Meanwhile, pick the coriander leaves from their stems, discard the stems
Add 1/2 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!