Chicken tikka masala with rice and almond shavings
This chicken tikka masala curry is made with a creamy tomato sauce, seasoned with World Spice Blend Garam Masala. It's a wonderful way to bring the flavors of the world to your table.
Preparation
Peel and crush the garlic cloves and peel and finely chop the ginger. Peel and finely chop the onion. Mix half of the crushed garlic, half of the ginger, yogurt, 2 teaspoons Verstegen World Spice Blend Garam Masala, turmeric, and salt. Cut the chicken thighs into 3 by 3 cm pieces and toss them in the marinade. Let them marinate for at least 30 minutes.
Heat 1 tablespoon of oil in a pan and fry the chicken with the marinade for 10 minutes. Then remove from the pan. Heat the remaining oil in a separate pan and sauté the chopped onion and remaining garlic until translucent. Add the remaining ginger, remaining Verstegen World Spice Blend Garam Masala, and tomato paste and cook for 2 minutes. Add the chicken, tomato passata, and coconut milk and simmer for 15 minutes over low heat.
Bring a large pan of water to the boil and cook the rice according to the instructions on the package and drain.
Heat a pan without oil and roast the almond shavings until golden brown and remove from the pan.
Serve the tikka masala with the rice, coriander and almond shavings.
Ingredients
- 4 tenen knoflook
- 4 cm gember
- 1 ui
- 200 g halfvolle yoghurt
- 3 tl Verstegen World Spice Blend Garam Masala
- 1 tl Verstegen Kurkuma
- 1 tl zout
- 400 g kippendijen
- 2 el zonnebloemolie
- 70 g tomatenpuree
- 400 g tomaten passata
- 400 ml kokosmelk
- 300 g basmatirijst
- 15 g amandelschaafsel
- 5 g verse koriander
