Time: 20 minutes + 30 minutes cooking
This chicken tikka is my favourite curry when we’re making one at home. We’d normally use a jar of curry paste but we had all the ingredients to make the paste from scratch so thought we’d try it. It also gave Hannah a chance to practice her measuring with spoons which she is always desperate to do.
1 large onion
6 tbsp chicken tikka masala paste (shop bought or make your own – see below)
2 chicken breasts
400g can chopped tomatoes
2 tbsp tomato purée
1-2 tbsp mango chutney
75ml double cream
75ml natural yogurt
Make the curry paste (or use a jar)
Get your child measure the following into a small food processor:
5 garlic cloves
1 large knob of fresh root ginger (we used a tsp of dried ginger)
2 tsp ground cumin
2 tsp coriander
1 tsp turmeric
1 tsp garam masala
The seeds from 4 cardamom pods
1 red chilli (optional, we didn’t use any so the kids would eat it!)
Blitz it all together, add a little oil to bring it together.
You can store this in the fridge for up to a week or freeze it for up to a month.
Prepare the vegetables
Get your toddler to help peel your onion then chop it into small pieces. Chop your pepper into chunks.
Cook the onions and pepper
Heat some oil and butter in a pan and cook the onions for 15 minutes or so until they are soft and golden.
Add the pepper, cauliflower/broccoli and curry paste and cook for 5 minutes to cook the rawness out of the spices.
Prepare and cook the chicken
Chop your chicken into 2cm pieces, then add to your pan. Coat in the paste and cook for a few minutes. At this point I let Hannah give things a little stir. Be sure to keep a close eye on what they’re doing so they don’t get too close to the heat.
Make the sauce
Pour the tin of tomatoes into the pan, add the tomato puree and 100ml of water. Cover with a lid and gently simmer for 15 minutes.
Finish the sauce
Add the mango chutney, cream and yoghurt, and gently warm through. Stir through the spinach.
Serve with rice and and naan bread. (Get your child to help measure this out for you.)