Tandoori Masala curry with chicken
Tandoori Masala curry always uses yogurt and spices as a base. Delicious with grilled chicken.
Homemade curry difficult? Not with this recipe! Just like in the traditional dish, yogurt and spices form the base of this Tandoori Masala curry. A delicious dish with cauliflower, chickpeas, and a full, creamy flavor. Serve the curry with grilled chicken and enjoy!
Preparation
Preheat the oven to 220°C (425°F). Combine the chicken, 2 tablespoons of oil, 150 ml of yogurt, and 2 tablespoons of World Spice Blend - Tandoori Masala in a bowl and mix well. Marinate for 30 minutes. Place the chicken in a roasting pan and roast in the preheated oven for 30 minutes.
Peel and finely chop the onion and garlic cloves. Slice the red pepper into rings. Zest both limes. Slice half a lime and juice the rest. Slice the carrots into half-moons. Drain the chickpeas.
Add the remaining oil to a pan and sauté the onion and garlic until translucent. Add the remaining World Spice Blend - Tandoori Masala, red pepper, carrots, lime zest, lime juice, tomato passata, cream, 150 ml water, and the cauliflower. Simmer for 15 minutes. Add the chickpeas and cook for another 5 minutes with the lid on the pan.
Cook the rice according to the instructions on the package and drain.
Serve the curry with the rice, grilled chicken, coriander, remaining yogurt and a lime wedge.
Variatietip
Minder pittig? Voeg dan de helft van de rode peper toe.
Ingredients
- 8 kipvleugels naturel
- 3 el zonnebloemolie
- 200 ml halfvolle yoghurt
- 3 el World Spice Blend - Tandoori Masala
- 1 ui
- 2 tenen knoflook
- 2 rode pepers
- 2 wortelen
- 2 limoenen
- 400 g kikkererwten uit blik
- 250 g tomaten gezeefde passata
- 60 ml kookroom light
- 300 g bloemkoolroosjes
- 150 ml water
- 300 g zilvervliesrijst
- 5 g verse koriander
Supplies
- Oven
- Roasting pan or oven dish
- Colander
- Fine grater
