Heat oil in a large frying pan over high heat. Saute onion and garlic for 3-4 mins, until tender. Add tikka masala sauce. Cook, stirring, for 1-2 mins, until fragrant. Add fish and beans. Simmer, covered, for 8-10 mins, or until fish is cooked through.
Serve with rice and yogurt.
Heat coconut oil in a large pot over medium-high heat.
Add the mushrooms and carrots and cook, stirring occasionally, until the vegetables soften - about 8 minutes.
Add the spinach, turmeric, ginger, pepper and salt. Cook 1 minute.
Add chickpeas and Tikka Masala Sauce. Bring to a simmer and cook 5 minutes.
Stir in coconut milk and warm through. Serve immediately.
ender. Pour in Patak's Tikka Masala Sauce; stirring to mix well; bring
Heat oil in a large saucepan over high heat. Brown lamb in batches for 2-3 mins. Set aside.
Add onion to pan and saute for 2 mins, or until tender. Return lamb to pan along with tikka masala sauce and 1/2 cup water. Bring to a boil then reduce heat and simmer for 25-30 mins, until lamb is tender and sauce has thickened.
Add pineapple, cabbage and basil. Season to taste. Heat, stirring, for 2-3 mins, until cabbage has wilted. Serve with steamed rice.
CHICKEN RECIPE: In a large bowl, combine
minutes.
Add the tikka masala curry paste and stir in
Chicken Marinade: combine marinade recipe in a bowl or food-
Heat oil in a medium saucepan on high heat. Add onion and saute for 2-3 mins, until tender. Stir in tikka masala sauce and 1/2 cup water. Bring to a boil and add peas. Reduce heat to low and simmer for 4-5 mins.
Add eggs and stir gently to combine. Simmer for 2-3 mins, until heated through. Serve curried eggs with steamed rice and a dollop of yogurt.
Heat the oil in a large skillet on high. Saute the onion and garlic for 3-4 mins until the onion is soft. Add the curry sauce to the pan and cook, stirring, for 1 min, until fragrant.
Add the fish and beans and cook, covered, for 8-10 mins, until the fish is cooked through. Serve with the rice on the side.
Mix the tikka masala curry paste with half of
In a slow cooker, combine chicken, tomatoes, onions and tikka masala paste. Cook on high for 4 hours. Season to taste.
Serve drizzled with heavy cream and topped with cilantro.
hand immersion blender, blend sauce until smooth, about 1 minute
lack pepper for the garam masala. The sauce can be made ahead
start making the chicken tikka, as it allows the flavour
For the chicken tikka marinade:
1. Whisk the
ook, stirring, until browned. Add tikka masala paste and cook, stirring, until
Heat oil in a large skillet on high heat. Saute onion and garlic for 3-4 mins, until onion is tender. Add sauce to pan and bring to a boil. Reduce heat to low.
Carefully add fish and beans to sauce. Simmer, covered, for 8-10 mins, until fish is cooked through. Sprinkle with cilantro leaves and serve with steamed rice.
Thread chicken strips onto 12 bamboo skewers. Place in large baking dish. Pour masala sauce over chicken, turning skewers to coat. Cover and refrigerate for at least 1 hour.
Preheat the grill to medium-high. Grill skewers for 10 mins, turning to cook each side, until well browned and cooked through.
For the cabbage salad, place all ingredients in a bowl and toss well. Serve the chicken skewers with the salad.
Spread the Tikka Masala paste on both sides of
Combine chicken with oil and tikka masala paste in a large bowl. Set aside to marinate.
Meanwhile, for the raita, combine coconut, yogurt, and lime peel and juice in a medium bowl. Season to taste.
Cook chicken in a heated oiled large skillet on medium-high heat, about 3 mins each side or until cooked through.
Serve chicken on steamed rice, topped with raita.