Packed in Australia from local and imported ingredients
Use
Ingredients: 1kg to 1.5kg chicken thigh or breast, 1 cup yoghurt, 1 tblspn ginger, 1 tblspn lemon juice, 2 tblspn vegetable oil, 1 large onion, 4 cloves garlic, 1 tspn salt, 400g tin crushed tomatoes or 4 fresh tomatoes, 3 tspn brown sugar, ½ cup chicken stock, 1 cup thickened cream
How to Make Chicken Tikka Masala Curry: Grind contents of Bag 1 in mortar & pestle or coffee grinder. Pour into a large bowl. Mix in yoghurt, lemon juice, ginger and chicken pieces. Marinate in fridge for at least 1 hour. Heat vegetable oil in a large saucepan (low-medium heat). Stir in onions, garlic and salt. Cook for 5 minutes. Stir in Bag 2. Cook for 2 minutes. Smell the aroma. Stir in tomatoes, Bag 3 and brown sugar. Cook for 2 minutes. Take off heat, let cool for a few minutes then whiz up in a blender. Pour blended contents back into saucepan. Add stock to unwashed blender, give it a whiz and pour into saucepan. Stir in cream. Simmer, covered for 1 minute. Pour sauce into serving bowl. Pre-heat oven 240c. Oil shallow roasting tray and place chicken evenly on tray. Bake on top shelf of oven for 15-20 minutes. Place chicken in serving bowl.
