This recipe calls for Tikka Masala Paste Pots
Our authentic blend of aromatic ground spices for a beautifully balanced Tikka Masala dish, packed into a handy pot for two.
Aromatic Spinach & Chicken Curry
Our Tikka Masala Paste Pot blends 13 spices to give you the perfect medium spiced and delicately balanced curry. The spinach adds great texture and flavour,not to mention a bit of extra nutritional goodness!
Ingredients
Serves 4 people
- 2 tbsp vegetable oil
- 450g chicken breast cut into bite sized pieces
- 1 tsp garlic, chopped
- 1/2 tsp ginger, chopped
- 1/2 tsp mustard seeds
- 100g onions, chopped
- 100g tomatoes, chopped
- 3 tbsp Patak's Tikka Masala Paste Pot
- 100g fresh spinach leaves
- 1 tbsp coriander, chopped
- 2 tbsp single cream
- Pinch of sugar
- Salt, to taste
Method
- Heat the oil on 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. Fry for 5 minutes or until translucent.
- Add the Patak's Tikka Masala Paste Pot and sprinkle in a little water. Cook for a further 2 minutes.
- Add the chopped tomatoes. Cook for a few more minutes and add the chicken. Sprinkle in some sugar and allow the chicken to cook through. This should take about 10-12 minutes.
- Add the spinach leaves 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.This dish tastes best when served with fresh basmati rice.
-
Serves 4 people
- 2 tbsp vegetable oil
- 450g chicken breast cut into bite sized pieces
- 1 tsp garlic, chopped
- 1/2 tsp ginger, chopped
- 1/2 tsp mustard seeds
- 100g onions, chopped
- 100g tomatoes, chopped
- 3 tbsp Patak's Tikka Masala Paste Pot
- 100g fresh spinach leaves
- 1 tbsp coriander, chopped
- 2 tbsp single cream
- Pinch of sugar
- Salt, to taste
-
- Heat the oil on 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. Fry for 5 minutes or until translucent.
- Add the Patak's Tikka Masala Paste Pot and sprinkle in a little water. Cook for a further 2 minutes.
- Add the chopped tomatoes. Cook for a few more minutes and add the chicken. Sprinkle in some sugar and allow the chicken to cook through. This should take about 10-12 minutes.
- Add the spinach leaves 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.This dish tastes best when served with fresh basmati rice.
