Chicken Tikka Masala

Serves: 4
Preparation Time: 5
Cooking Time: 15


1 tbsp olive oil
1 tsp yellow mustard seeds
1 large onion, finely diced
4 tbsp; tikka masala curry paste
600 g chicken thigh, trimmed, quartered
150 ml thickened cream
250 ml (1 cup) Campbell’s Real Stock - Salt Reduced Chicken
350 g zucchini, cut into batons
½ cup coriander, chopped


1. Heat the oil in a large, deep frypan. Add the mustard seeds and cook over medium heat for 30 seconds or until they begin to pop. Add the onion and cook, stirring, for 3-4 minutes or until softened.
2. Stir in the curry paste and cook for 1 minute, then add the chicken and stir to coat. Add cream and Campbell’s Real Stock, then bring to a simmer and cook over low heat for 5 minutes.
3. Add the zucchini and cook for a further 5 minutes or until the zucchini is tender and the chicken is cooked through. Season to taste with sea salt and pepper.
4. Divide curry among plates and scatter with coriander. Serve with rice.


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