Servings: 4 · Prep Time: 10 mins · Cooking Time: 35 mins
Total Time: 45 mins
This rich, thick and aromatic curry is totally made from scratch. Using coconut cream and lots of delicious, nutritious spices it is the perfect comfort food. It is warming, creamy and packed to the brim with flavour. Herbs and spices are amazing. They are full of so many healing, anti-inflammatory properties and some even contain more disease fighting antioxidants than fruits and vegetables. The best thing about making a curry from scratch is that it doesn't contain any additives or extra sugars, so you can create vibrate, authentic dishes without worrying about pumping your body full of sugars and stabilisers. The problem with many shop bought curry mixes and jars of pre-made sauces, are that they contain all the aforementioned additives. Making your own spice mix from scratch takes a few minutes of effort, but the reward is well worth it and you will have a little spice jar full of your own tikka mix to use whenever required. This dish is best served with some coconut cauliflower rice and fresh coriander.
TIKKA SPICE MIX INGREDIENTS
- ground coriander (3tsp)
- ground cumin (3tsp)
- paprika (4tsp)
- garam masala (2tsp)
- ground ginger (1.5tsp)
- ground chilli powder (1tsp)
TIKKA CURRY INGREDIENTS
- tikka spice mix (2tsp)
- coconut cream (150g)
- chicken thighs, bitesized chunks (350g)
- chopped tomatoes (400g)
- white onion, diced (1 medium)
- coconut oil (1tsp)
- garlic cloves, crushed
- fresh coriander, finely chopped (handful)
METHOD: TIKKA SPICE MIX
Into an airtight spice mix jar (I use the Kilner range found here) place all of the spices, pop the top on the jar and shake until fully mixed
Use at any time you need Tikka spice!
METHOD: TIKKA CURRY
In to a pan over high heat place 1 tsp coconut oil and allow to melt.
Add in the crushed garlic and finely chopped onion. Fry off until softened and turning golden brown.
Add in the spices and fry off for 2-3 minutes.
If the mix starts to stick add in 2-3 tbsp water and reduce the heat.
Add in chopped chicken and cover with tikka/ onion mixture. Fry off for 3-4 minutes.
Add in chopped tomatoes plus two cups of water and turn down to a lower heat (simmer).
Cook off for as long as you can (at least 25 minutes), allow sauce to reduce before adding in one cup coconut cream (approx 150g).
Allow to cook for a further 2-3 minutes before serving.
Serve with fresh coriander.
If you would like to eat it at a later date, then pop in a Tupperware and keep in the fridge for up to 3 days, reheating to piping hot. Alternatively this can be frozen in a sealed container for up to 1 month.