Ingredients
700g/1½lb-900g/2lbs boneless chicken pieces
45ml/1½fl oz/3 tbsp vegetable oil
¼ red onion or 1 shallot
2 cloves garlic
1 large jar tikka masala sauce
125ml/4¼fl oz plain yoghurt
To Serve:
plain boiled rice
poppadoms
Optional Garnishes:
handful fresh coriander
30ml/1fl oz/2 tbsp toasted coconut or toasted almond flakes
boiled rice
Method
1. Fry the onion and garlic gently in the oil. Add the chicken pieces and fry until golden brown and cooked all the way through.
2. Add the sauce and simmer for 5 minutes
3. Add the yoghurt and stir through the sauce.
4. Place two poppadoms in the microwave, draped over a coffee cup for 10 seconds on high. Remove and gently press onto the cup to set. Repeat.
5. Serve the chicken and rice spooned inside the poppadom 'bowls'.
