Name: Chicken tikka
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 cup (400g) jasmine rice; 2 tablespoon tikka masala paste; 2 tablespoon mango chutney; 1 kilogram chicken thigh fillets, sliced thinly; 1/3 cup (80ml) vegetable stock; 1/2 cup (140g) yogurt; 1/2 cup fresh coriander, loosely packed, coarsely chopped; 2 teaspoon lime juice; 1 red thai chilli, sliced thinly

Ingredients

2 cup (400g) jasmine rice

2 tablespoon tikka masala paste

2 tablespoon mango chutney

1 kilogram chicken thigh fillets, sliced thinly

1/3 cup (80ml) vegetable stock

1/2 cup (140g) yogurt

1/2 cup fresh coriander, loosely packed, coarsely chopped

2 teaspoon lime juice

1 red thai chilli, sliced thinly

Method

1.Cook rice in large saucepan of boiling water, uncovered, until just tender, drain

2.Meanwhile, combine paste, chutney and chicken in large bowl. Heat wok or large frying pan, stir-fry chicken mixture, in batches, until chicken is browned all over.

3.Add remaining ingredients to wok, bring to the boil. Reduce heat, simmer, uncovered, about 5 minutes or until chicken is cooked through. Serve with rice.

Tikka paste is a mild paste which, in Indian cookery, is made to its maker’s choice of spices and oils and sometimes tomatoes or coconut cream, it is frequently coloured red. It is usually used for marinating or for basting the food as it cooks, rather than as an ingredient. It is most often used with chicken.
Note

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