Cook & Prep time: 1 hour 10 minutes

Calories: 300-400



  • 4 chicken breasts, diced
  • 3 garlic cloves, grated
  • 2 onion, diced
  • 1 fresh red chilli, diced
  • Thumb sized piece of ginger, grated
  • ½ tsp turmeric
  • 3 tbsp tikka paste
  • 400g chopped tomatoes
  • 400g light coconut milk
  • 100g natural yoghurt
  • 1 bunch of coriander, diced
  • 50g ground almonds


To serve:

  • Basmati rice cooked as per the instructions on the packet
  • Coriander
  • Natural yoghurt
  • Mango chutney



  1. In a pan sauté the onion off until it becomes translucent over a medium heat. Follow behind with the garlic, chilli, ginger and turmeric. Keep stirring this around the pan for 2-3 minutes.
  2. Next follow with the chicken pieces. Fry the pieces off for 5-10 minutes over a medium to high heat.
  3. Next add in the tikka paste, chopped tomatoes and coconut milk. Bring everything to the boil for 5 minutes then lower it to a simmer for 25 minutes. This will allow the sauce to reduce down so it gets gorgeous and rich in flavour.
  4. When you are ready to serve add in the natural yoghurt, fresh coriander and ground almonds.

Serve with basmati rice, mango chutney and an extra dollop of natural yoghurt.