Chicken tikka with yoghurt

By admin
18 March 2011

Serves 4

15 ml olive oil

2 cloves garlic, finely chopped

1 chilli, finely chopped (optional)

4 deboned chicken breast fillets, cut into strips

salt and freshly ground black pepper

50 g tikka paste

1 can (410 g) coconut milk

125 ml yoghurt

handful coriander leaves

egg noodles

extra coriander to garnish

Heat the olive oil in a large saucepan and fry the garlic and chilli for 1 minute.

Add the chicken strips and fry for about 3 minutes or until golden.

Season with salt and freshly ground black pepper.

Add the tikka paste and fry a little.

Add the coconut milk and yoghurt and bring the mixture to the boil.

Reduce the heat and simmer for about 15 minutes or until the sauce thickens slightly.

Season to taste and stir in the coriander.

Serve with egg noodles and extra coriander.

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