Chicken Tikka Masala has often been referred to as the UK’s national dish, said to have originated when a chef added tomato soup to a curry to make it less spicy. Our version, based on chickpeas, is rich, creamy, and full of flavour!
Takes
Serves 4
Ingredients
For the Paste:
1tbspcumin seeds
1tbspcoriander seeds
2clovesof garlic
Thumb-sized piece of fresh ginger
½a fresh red chilli
1bunch of fresh coriander(reserve leaves for garnish)
1heaped tsp garam masala
½tspsmoked paprika
½tspsea salt
½tspfreshly ground black pepper
1tsptomato purée
1x 400g tin of chopped tomatoes
For the Curry:
3scallions(spring onions)
300gmushrooms(we love oyster mushrooms, but any variety works)
2x 400g tins of chickpeas(drained and rinsed)
1x 400g tin of coconut milk(use low-fat coconut milk if preferred)
½a lime(juiced)
Chilli flakes(optional)
Instructions
Prepare the Paste:In a dry frying pan, toast the cumin and coriander seeds over high heat for 3–5 minutes, stirring regularly, until the cumin seeds begin to pop.Peel the garlic and ginger.In a blender, combine the garlic, ginger, chilli, coriander stalks (reserve the leaves for garnish), garam masala, smoked paprika, salt, pepper, tomato purée, chopped tomatoes, and the toasted cumin and coriander seeds. Blend until smooth. Set the paste aside.
Cook the Vegetables:Chop the scallions into small slices, and cut the mushrooms into bite-sized pieces.Heat a large non-stick frying pan over high heat. Once hot, add the mushrooms and fry for 3–4 minutes until they begin to brown.Add the scallions to the pan and cook for an additional 2 minutes, stirring occasionally. If the vegetables start to stick, add a few tablespoons of water to prevent burning.
Make the Curry:Add the prepared paste and the coconut milk to the pan with the vegetables. Bring to the boil, then reduce the heat and simmer for 5-10 minutes, allowing the flavours to meld.Add the drained chickpeas to the pan, stirring to combine. Simmer for another 3-5 minutes until everything is heated through.
Finish and Serve:Squeeze in the lime juice and taste the curry. Adjust seasoning with additional salt, pepper, or chilli flakes if desired.Roughly chop the reserved coriander leaves and sprinkle over each serving as a garnish.Serve with soya yoghurt and toasted almond flakes for added texture and flavour. Enjoy!
Notes
Beat the Bloat:
To “Beat the Bloat”, as referenced in our Gut Health course – make this dish low-FODMAP, omit the garlic and use the green parts of the scallions. Start with a small portion as chickpeas are low-FODMAP in servings of up to 42g.
I saw this recipe on PB with J and had to google it… I wanted to try it right away but didn’t have all the ingredients so I made a few substitutions (like toasting ground spices instead of whole – worked surprisingly well – and using red onion since I didn’t have scallions etc) and I also added spinach and broccoli just because I had and like those. The end result was SO good and I will most definitely use this recipe a LOT. Thank you!
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I saw this recipe on PB with J and had to google it… I wanted to try it right away but didn’t have all the ingredients so I made a few substitutions (like toasting ground spices instead of whole – worked surprisingly well – and using red onion since I didn’t have scallions etc) and I also added spinach and broccoli just because I had and like those. The end result was SO good and I will most definitely use this recipe a LOT. Thank you!