Continuing on my Fussy Foodie challenge, I am trying to make Gordon Ramsey’s Chicken Tikka Masala, recently seen on cook along live, FREE From style. Essentially it will be a sugar free dairy free Chicken Tikka Masala version. Curries are one of the most flexible, adaptable and tasty dishes I have found which are easily made in FREE from style.

Chicken tikka masala via Cook Along live website

In the past I have found Gordon’s (yes we are on first name times) recipes a little bit complex and not something you can whip up mid week, this however isn’t difficult. The recipe teaches you the basics of curry making which can lead to many other great recipes, also you can see how easy this one is to adapt. If you are not eating tomatoes, as I didn’t for a year or so this recipe is a no no.

Chicken tikka masala ingredients (for 4):

• Olive or Groundnut oil
• 1 large onion, peeled and sliced
• 2 fresh green chillies – deseeded and sliced
• 1″ piece of ginger, peeled and chopped
• 3 garlic cloves, peeled (if not tolerated can exclude)
• ½ tsp red chili powder
• 1 tsp turmeric
• 2 tsp garam masala
• 1 tbsp soft brown sugar
• 1 tbsp tomato puree
• 400g tinned chopped tomatoes
• 4 boneless chicken breasts (approx 150g each), cubed
• 10 dried curry leaves (optional)
• 4-6 tbsp natural yoghurt 4-6 tbsp goats yoghurt (if tolerated)
• Handful of fresh coriander leaves, chopped
  

Chicken tikka masala steps:

1. Heat oil in a pan and fry onion in the oil, once browned a little add the chopped chili, chopped ginger to the pan, crush in the garlic and cook for 2-3 minutes to soften.

2. Next is an important step in curry making, toasting off the spices so they release there oils and flavours.  So add the chilli powder, turmeric and garam masala, cook for 1-2 minutes. Next, add the tomato puree and chopped tomatoes to the pan and allow them to cook for a further few minutes.

3. Transfer the sauce to a food processor and blend until smooth – this gives the sauce for the curry. Taste and season where appropriate, as we are excluding the sugar a little salt is required here.

4. Rinse your pan, add a tablespoon of oil into the pan and fry the chicken pieces until lightly coloured on all sides. Pour in the blended sauce and add the curry leaves. Simmer gently for 10 minutes or until the chicken is cooked through.

5. Take curry off the heat and stir in the goats yoghurt (if using, but not required.  I had it without last night and was delicious) to the chicken curry along with half the chopped coriander. Serve with the brown rice and garnish with the remaining coriander.

NB If you are not eating rice of any kind top tip for curries is that poppadoms are made with lentil flour and for most people I have found easy to digest so check them out.

Chicken tikka masala recipe challenge verdict:

Gordon what can I say with my few tweaks, your Chicken Tikka Masala is fab!