Chicken or Turkey Pepper and Onion Masala
Chicken or Turkey Pepper and Onion Masala
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- 1 pack of The Spice Tailor Original Tikka Masala
- 1 tsp vegetable oil
- 4 medium chicken thighs or medium turkey thighs, cut into largish pieces
- 1 green pepper, cut into 2cm squares
- 1 small red onion, cut into chunky 2cm squares
- Handful of freshly chopped coriander
- Heat the oil in a medium-sized pan, add the spices from the whole spice sachet and sizzle for 20-30 seconds.
- Add the chicken or turkey and brown gently. Add the green pepper and onions, season lightly and sauté for 1-2 minutes. Add sauces from both pouches, a splash of water and bring to a simmer.
- Cook until the chicken or turkey is cooked through and everything is coated in the sauce but it is not a ‘wet’ curry. Stir in the coriander and serve. Season to taste.
- 1 pack of The Spice Tailor Original Tikka Masala
- 1 tsp vegetable oil
- 4 medium chicken thighs or medium turkey thighs, cut into largish pieces
- 1 green pepper, cut into 2cm squares
- 1 small red onion, cut into chunky 2cm squares
- Handful of freshly chopped coriander
- Heat the oil in a medium-sized pan, add the spices from the whole spice sachet and sizzle for 20-30 seconds.
- Add the chicken or turkey and brown gently. Add the green pepper and onions, season lightly and sauté for 1-2 minutes. Add sauces from both pouches, a splash of water and bring to a simmer.
- Cook until the chicken or turkey is cooked through and everything is coated in the sauce but it is not a ‘wet’ curry. Stir in the coriander and serve. Season to taste.
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Some flavours combinations are classics for a reason. The combination of intense tomato flavour mellowed with a little creaminess and reincarnated in India with some subtle spicing and flavours, is what makes this dish one of Britain’s favourites. It certainly gets our vote at least once a fortnight!
There are rumours that chicken tikka masala came to life when diners asked a local Indian chef for some sauce to go with their tandoori chicken tikka pieces. The chef added a standard tomato masala and some cream and created this delicious new dish. Despite Indian food moving towards regionality over the last 2o years, it remains one of our preferred curries!
