Quick Chicken Tikka
Serves 4
Serve on a bed of Basmati rice with a small mixed salad as a side dish.
Be sure to use a tin of condensed tomato soup for this, otherwise your sauce will be too thin. If you cannot find one, leave out the water, reduce the amount of milk and double the amount of tomato purée. This will however make the dish more red in colour than you might be expecting.
Ingredients
4 chicken breast fillets
3 tbsp oil
3 tbsp of Tikka spice mix
1 can of concentrated tomato soup (e.g. Batchelor's)
2 tbsp tomato purée
1 can of milk (use the soup can)
Method
- Cut the chicken fillets into large pieces
- Coat well with the Tikka mix (use more than the 3 tbsp if you have to)
- Leave to stand for 5 minutes or longer if possible
- Heat the oil in a large lidded frying pan
- Fry the chicken until brown on all sides
- Add the soup, purée, milk and 125ml (¼ pint) of water
- Stir well, then leave to cook on a low heat for 15-20 minutes, stirring regularly
