Chicken Tandoori Masala
A delicious Friday night fakeaway with all the sides, much healthier and easier on the wallet!
1 sachet Carla’s Tandoori Masala
20ml Vegetable or Olive Oil
2 White Onions
600g Chicken Breast Fillets
400ml tin chopped tomatoes
1 tub Greek Yoghurt
Half a Cucumber
2 tbsp Mint Sauce
1 tbsp Icing Sugar
2x250g Basmati Microwave Rice
1 Red Chilli or Chilli Flakes
Mix half the tandoori masala sachet with vegetable oil to make a paste. Heat a large frying pan and drizzle with oil. Finely slice the onions and add to the pan with the paste. Cook on a low heat until the onion softens, and the paste smells fragrant. Chop the chicken into chunks, add to the pan and simmer on a low heat for 12-15 minutes. Add the tinned tomatoes to the pan and add more Tandoori for extra flavour/heat. Turn up the heat and keep stirring through, until the chicken is fully cooked, and the sauce thickens.
RAITA Cut the cucumber into small cubes and put into a bowl along with the yoghurt. Add the mint sauce and icing sugar and mix to combine.
RICE Microwave the rice (following the instructions on the packet) and display on a serving dish.
TO SERVE Add the chicken curry to the dish with the rice. Garnish.