|per 100 g||Total Recipe|
|Gross weight||100 g||3065 g|
|Energy||488 kJ / 117 kcal||14934 kJ / 3572 kcal|
|Sat. fat||5 g||129 g|
|Unsat. fat||4 g||94 g|
|Fibre||1 g||22 g|
|Salt||127 mg||3873 mg|
600 gChicken - Breast fillet
419 mlcoconut milk, canned
400 mlTap water
22 mlSunflower oil
15 gCoriander leaves
10 gChili pepper
600 gAsian Rice
230 gTikka Masala Curry Paste
3.1 kgTotal recipe weight
Prepare your tikka masala paste in advance
Peal the onions and cut them into slices, pick the Coriander leaves and finely chop the stem; peal the ginger and chop in to fine pieces. Remove the seed from the chili and chop into fine rings. Cut the tomato into cubes.
Cut te chicken into thin slices and start preparing your rice
Place a large sauce pan on medium to high heat, add the oil, onions, ginger and chili stir fry for 4 - 6 minutes until golden brown and the kitchen smells of fried onion.
Add tikka masala paste and the butter an fry for 1 -2 minutes then add the chicken slices and stir fry until evenly coloured. Season with salt and pepper
Add the tomato cubes, coconut milk, yoghurt and water and slowly bring to boil. Allow to simmer for about 20 minutes until the chicken is cooked and tender. Add water if the sauce gets too dry.
Finaly just before serving add salt and pepper to taste and fishish the dish off with the picked coreander leaves.