John Myers
Contents
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Ingredients
- 50 g Sliced almonds
- 100 g Ground almonds
- 500 g Chicken breast, cut into strips
- 2 Shallots, halved and cut into strips
- 6 tbsp Olive oil
- 2 tbsp Chicken Tikka Masala Spice Mix
- 2 Cloves of garlic, grated
- 500 g Pointed peppers, cut into strips
- 400 ml Vegetable stock
- 1 tbsp Tomato paste
- 100 ml Cream
- Salt
- Pepper
- 1 bunch Chopped coriander
- 1 Lime, the juice
Instructions
- Put the chicken breast strips together with the shallots in a bowl. Put the olive oil with a little salt in another bowl, add the chicken tikka masala and the grated garlic and mix everything well and then pour over the chicken breast strips and mix everything well and leave to stand in the refrigerator for at least two hours. Take out of the fridge an hour before frying.
- Roast the sliced almonds in a pan without fat until they are brown, then set aside for the time being.
- Heat the pan well and sear the chicken in it and after about 1 minute add the peppers and in the last 2 minutes add the tomato paste and the ground almonds and roast them while turning. Then deglaze with the poultry stock and cream and simmer for another 5 minutes. Then season with the lime juice and salt and pepper.
- Serve the Chicken Tikka Masala with rice and sprinkle with the toasted almond slices and coriander.
