Chicken Tikka Curry

Chicken tikka curry Chicken tikka curry
4 people 15 minutes 10 minutes


  • 2 - Chicken Breast sliced very thinly
  • 100 ml Chicken Stock Cube warmed
  • 1 tin Chopped Tomatoes
  • 400 ml Coconut Milk
  • 2 cloves Garlic chopped
  • 1 pack Mixed Spice
  • 2 tbsp Olive Oil
  • 1 - Onion thinly sliced
  • 0.5 - Red Pepper thinly sliced
  • 2 tbsp SuperValu Fresh Coriander
  • 3 cm SuperValu Fresh Ginger peeled and grated


  1. Melt the coconut oil in a pan over a high heat. Add the finely sliced chicken and cook for about 2 minutes. Add the onion, pepper, garlic and grated ginger and cook quickly for another moment or two, still on a high heat. Add the curry spices to the pan and fry for 1 minute to coat the chicken and vegetables with the paste.
  2. Pour the chopped tomatoes, coconut milk and chicken stock into the pan. Cover with a lid and simmer for 5 minutes over a medium to low heat, until the chicken is cooked through. Stir in the coriander and serve with plain rice.
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