Chicken tikka curry with rice

For extra spice, add a teaspoon of dried chilli flakes.

Tip: Tikka curry paste has a medium heat rating. For extra spice, add a teaspoon of dried chilli flakes to the pan with onion. 




Heat half the oil in a large, non-stick frying pan over a medium to high heat. Add chicken in three batches. Cook, turning occasionally for about 2 to 3 minutes, or until browned. Remove. 

2. Add remaining oil to pan with onion. Cook, stirring occasionally, over a medium heat for about 3 minutes, or until soft. Add paste. Cook, stirring for 1 minute.

3. Return chicken to pan with cream, tomatoes and 1/3 cup water. Bring to boil. Gently boil, stirring occasionally, for about 10 minutes, or until chicken is cooked. Sprinkle with basil leaves. 

4. Meanwhile, cook rice in a large saucepan of boiling water for about 8 minutes, or until tender, adding peas in the last 2 minutes. 

5. Serve curry with rice and warm naan. 

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