Curry FAVOUR
Dan Toombs (aka The Curry Guy) is a food writer who specialises in recreating classic Indian restaurant dishes. He is the author of four books: The Curry Guy, The Curry Guy Easy, The Curry Guy Veggie and The Curry Guy Light.
Chicken tikka masala
2 HOURS | SERVES 2 EASY | LC GF
Chicken tikka masala is known for being sweet and creamy. Here, the buttery flavour is achieved by using ground almonds, and just enough sugar makes the masala mildly sweet. Fat-free yogurt makes for an incredibly creamy curry, too.
rapeseed oil or coconut oil 1 tbsp
garlic and ginger paste 2 tsp (see cook’s notes on p30)
ground almonds 2 tbsp
coconut flour 2 tbsp (see cook’s notes on p30)
mild curry powder 2 tsp
sweet smoked paprika 1 tsp
tomato purée 5 tbsp
low-calorie base curry sauce 350ml (see below), heated
tandoori masala 1½ tbsp (see below)
chicken breasts 200g, cut into bite-sized pieces
caster sugar 1 tbsp (optional)
fat-free natural yogurt 80ml
red food colouring powder 1 tsp (optional)
lemon juice 1½ tsp
coriander finely chopped to make 2 tbsp, plus leaves to serve
kasoori methi (dried fenugreek leaves) 1 tsp (see cook’s notes on p30)
garam masala ½ tsp
LOW-CALORIE BASE CURRY SAUCE
rapeseed oil 2 tbsp
onions 1kg, thinly sliced
salt ½ tsp
water, chicken or vegetable stock 1 litre
carrots 100g, peeled and chopped
cabbage 60g, chopped
red pepper ½, diced
green pepper ½, diced
garlic 8 cloves
ginger 5cm piece, roughly chopped
chopped tomatoes 200g tin
garam masala 1½ tbsp
ground cumin 1½ tbsp
ground coriander 1½ tbsp
paprika 1½ tbsp
ground fenugreek 1 tbsp
ground turmeric ½ tbsp
TANDOORI MASALA
½ tbsp½ tbsp½ tsp½, broken into pieces½ a1 tsp) 1 tsp (see cook’s notes on p30)
