Jamie's Chicken Tikka Masala

Here's another Indian curry from Jamie's Ministry of Food! I didn't like this one as much as the korma, but then again, I never order tikka masala in restaurants either. As last time, it's a lot easier than it might look from just seeing the ingredients. There's nothing to it - I promise, everyone can cook this!

Serves 4

600 g chicken, in bite-sized pieces

2 yellow onions, thinly sliced

1 thumb-sized piece of ginger, finely chopped

1 red chili, finely chopped

small bunch of fresh coriander, separated into stalks and leaves (and stalks chopped)

cooking oil

a pat of butter

400 g (1 tin)crushed tomatoes

400 ml (1 tin) coconut milk

3 tbsp flaked almonds

1 batch tikka masala paste, below

salt, pepper

Tikka Masala paste: 

2 garlic cloves

1 thumb-sized piece fresh ginger

1 tsp cayenne pepper

1 tbsp smoked paprika

2 tsp garam masala

1/2 tsp salt

2 tbsp cooking oil

2 tbsp tomato paste

2 fresh red chili

2 färska röda chilis

1 tbsp coconut flakes (unsweetened)

2 tbsp almonds, chopped

small bunch of fresh coriander

1 tsp whole cumin

1 tsp whole coriander seeds

Start by toasting the cumin and coriander seeds in a dry pan, until golden and fragrant. Grind them in a pestle and mortar. Peel the garlic and ginger, and mix all ingredients in a food processor until you have a smooth paste. 

For the curry: Heat a little bit of oil in a deep pan or pot, and fry the onion, ginger and coriander stalks on medium heat for 10 minutes. Stir well so it doesn't burn. 

Add the spice paste and the chicken. Stir well and season with salt and pepper. Add coconut milk and tomatoes, and about 3-400 ml of water. Bring to a boil, cover with a lid and lower the heat. Cook for about 20 minutes. Season again with salt and pepper, to taste. 

Serve with rice and the fresh coriander leaves. A dollop of yogurt is good with this, and so is a squeeze of lemon and some additional flaked almonds.