To make Chicken Tikka-ish for 4 people you will need:
- 500g skinless and boneless chicken thighs - or use breast if you prefer
- 4 big tablespoons of fat free natural yogurt
- squirt of lemon or lime juice (I use a bottle of lime juice and just shake in a dash or two, probably half a fruit's worth)
- 4 tablespoons tikka spice mix
- 1 onion
- 1 tin chopped tomatoes
- 2 garlic cloves
- 1 tablespoon mild curry powder (or whatever curry powder you like, just have tp in the fridge if necessary)
- small pack baby corn
- extra yogurt to serve
- don't forget the frylight!
Chop your chook into cubes and fling in a bowl with the yogurt, tikka powder and lime juice and stir it all around. Leave in the fridge for as long as you can but if you're pressed for time half an hour will do. When you're ready to cook, spray a deep frying pan or wok with oil spray and get it nice and hot, before putting the chicken and yogurt in and cooking it through. Set aside, and in the same pan soften the onion and garlic. Now, I blend the sauce the get it nice and smooth so just roughly chopped the onion and garlic and threw it in, but if you don't have a blender or cba to wash it up after chop as fine as you can. Once softened add the curry powder and cook a few minutes more before throwing the tinned tomatoes in and bringing it all to the boil. If you're going to blend transfer it to the blender or use one of those stick things and blend blend blend until it's nice and smooth, before returning it to the pan. I microwaved the baby corn for a minute or two to soften them up but you don't have to, you can just throw them in the pan at this point along with the yogurty chicken and cook for a few minutes more. Serve with a boob of rice, a drizzle more yogurt and extra speed veg if you wish. Chicken Tikka-ish. Done.