Come home after a long day out and treat yourself to a bowl of chicken tikka masala, the perfect comfort food that all you need to do is reheat!
- ⅓ cup ghee or vegetable oil
- 16 (3 kg) chicken drumsticks
- 4 onions, roughly chopped
- 8-cm piece fresh ginger, grated
- 6 garlic cloves, sliced
- 2 red capsicums, seeded, chopped
- ½ cup tikka masala paste
- 1 tbsp tomato paste
- 2 x 400 g cans diced tomatoes
- ¼ cup water
- 250 g natural yoghurt
- 2 tbsps mango chutney
- Toasted silvered almonds, coriander leaves, basmati rice, to serve
In a large, heavy-based flameproof casserole, heat half ghee on high. Cook chicken in two batches 4 to 5 mins each, turning, until golden brown. Remove from pan.
In the same pan, heat remaining ghee on low. Saute onions 15-20 mins until very soft and lightly golden.
Increase heat to medium. Stir in ginger and garlic, cook 2 mins. Add capsicum and pastes. Saute a further 5 mins.
Return chicken to pan with tomatoes and water. Bring to boil. Reduce heat to low. Simmer gently, covered, 40-45 mins, stirring occasionally until chicken is very tender. Remove lid and simmer a further 10-15 mins until sauce thickens slightly. Transfer half curry to a bowl. Cool in fried, freeze (see tip).
Stir in yoghurt and chutney through remaining curry. Simmer 2-3 mins to heat through. Serve sprinkled with almonds and coriander. Accompany with basmati rice.
Top Tip: Freeze curry in an airtight container without rice, coriander or almonds for up to 2 months. Defrost in fridge overnight, transfer to a large saucepan and bring to boil on high. Simmer 10 mins, then follow from Step 5.
Photo: Rob Shaw/Bauer