It’s National Curry Week this week! So we are celebrating at Slurp with our favourite selection of wines to match with curry. Why not try out this delicious Chicken Tikka Masala recipe alongside a lovely off-dry white or a dry fruity red?
4 tbsp vegetable oil
4 onions, roughly chopped
6 tbsp chicken tikka masala paste
2 red pepper, deseeded and cut into chunks
8 boneless, skinless chicken breasts, cut into 2½ cm cubes
2 x 400g cans chopped tomatoes
4 tbsp tomato purée
2-3 tbsp mango chutney
150ml double cream
150ml natural yogurt
chopped coriander leaves, to serve
Step 1: Heat the oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden. Add the paste and peppers, then cook for 5 mins more to cook out the rawness of the spices.
Step 2: Add the chicken and stir well to coat in the paste. Cook for 2 mins, then tip in the tomatoes, purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.
Step 3: Remove the lid, stir through the mango chutney, cream and yogurt, then gently warm through. Season, then set aside whatever you want to freeze. Scatter the rest with coriander leaves and serve with basmati rice and naan bread.