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Recipe by Steph

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1. Place chopped tomatoes, tomato puree, ginger, garlic, chillis, chicken stock in a saucepan and simmer fairly briskly, uncovered, for about 10 minutes, until the sauce has thickened and reduced.
2. Stir in the ground almonds, sugar and chicken pieces, heating through gently for about 7 minutes.
3. Stir in the butter, garam masala and coriander. Serve straightaway, with some plain boiled rice or a naan bread.
4. Enjoy!

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• Argonaut

  19 April 2008

  Argonaut commented on this recipe

  Like you I found the Chilli Chicken bland .... strange as many others thought it fantastic, maybe they have never had good curry. I'll try your recipe .... I'm looking to find Low fat curry recipes.

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• jnaholland

  01 July 2008

  jnaholland rated and commented on this recipe

  

  We have cooked this recipe several times now and we love it. Its quick and easy to make and tastes amazing. I crave for it now it tastes that good. Also can't believe how low in fat it is. Thank you Steph for putting it on here!!!

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• JOOLES

  11 December 2008

  JOOLES commented on this recipe

  Well this version sounds lovely and really easy to make, which will be perfect for Friday night. My fella has his mate round to play on the Play Station, so this will be perfect for them. Plus i have most of the ingredients in already. I will be back to comment on it. Thanks Steph for putting it on the site, although i had difficulty in finding it, (not your fault, i must have been searching for it wrong) in the end i googled it and it gave me a link back to this site, and your recipe. Odd but i got there. x

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• JOOLES

  16 December 2008

  JOOLES rated and commented on this recipe

  

  Well i said i'd be back and here i am!!! What can i say except fabulous!!! Steph this was lovely, easy to make and went down an absolute treat. There was some left so my boyfriend took it to work with him. This gets the thumbs up from me!!!!

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• chappy

  24 January 2009

  chappy rated and commented on this recipe

  

  I have to say Steph, for such a quick curry this is pretty damn good. I was dubious at the point after adding the almonds and the sugar as it was a bit too sweet for my tatse. But rather than using chicken tikka I had marinated some chicken breast in a madras paste/yoghurt marinade and grilled before adding that and I think it was that which helped add a bit of a sour note which helped cut through the sweetness. So if you feel this curry is a bit sweet for you then a little yoghurt or a squeeze of lemon will help cut through the sweetness.

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• Lauzi

  24 January 2009

  Lauzi rated and commented on this recipe

  

  Great curry - had hoped to keep some for lunch the next day, but everyone wanted second helpings so it was all gone! I flash-fried the chicken in 'Pataks' tomato and chili curry paste and it worked perfectly. Thanks for the recipe, will be making it over and over again!

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• Bev

  06 April 2009

  Bev rated and commented on this recipe

  

  This is a top notch 1st class curry. I marinated my chicken in a sweet chilli mariade then flash fried it. It was very, very easy to make and I tripled my quantity. It was restuarant quality!!!!!

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• pshopper

  14 May 2009

  pshopper commented on this recipe

  The whole family loved this curry. I chose to blend the tomatoes, garlic, chillies and ginger into a puree then continued with the recipe as stated. I also substituted the chopped chicken for turkey, only because we are trying to be more lean !!! I will be putting adding this to my Fav.list. Many thanks for the recipe.

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• Beth

  28 July 2009

  Beth rated and commented on this recipe

  

  I marinated some chicken breast fillets in madras curry paste (it was what was in the fridge) then oven cooked them for 15 mins. I also added a couple of handfuls of frozen veg for some extra vits at the at the same time as the chicken.

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• middle_pin2

  05 August 2009

  middle_pin2 rated and commented on this recipe

  

  This is a really lovely curry. However, it did need a little bit more bulk. I marinated my own chicken (in tikka paste for a few hours) then cooked the chicken. I then added some large chunks of onion, and then followed the recipe above. Was lovely.

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• Vicki

  31 August 2009

  Vicki commented on this recipe

  This curry was enjoyed by the whole family. My 12 year old even went back for 2nds. I chopped and cooked an onion to start with then added diced uncooked chicken, after browning off the chicken I then followed the recipe. I was unsure about added ground almonds, but so glad I did it was soooooo yummy. I've put this in my favourites.

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• Peter747

  03 November 2009

  Peter747 rated and commented on this recipe

  

  Loved this. Marinated some chicken in Tikka Massala paste for about an hour and then oven cooked it for 20 mins. Will definitely do again as its so easy

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Ingredients

• 230g tin of chopped tomatoes
• 1 teaspoon tomato puree
• 2-3 cm piece grated root ginger
• 2 or 3 garlic cloves, crushed
• 1-2 green chillis, deseeded (or leave them in if you like it hot!)
• 200ml chicken stock
• 15g ground almonds
• 1 teaspoon sugar
• 1 200g pack of cooked chicken tikka fillets (i use tesco)
• 1 tbsp reduced fat butter
• 1 tsp garam masala
• bunch fresh coriander

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Serves 2

Preparation and cooking times

Ingredients

• 230g tin of chopped tomatoes
• 1 teaspoon tomato puree
• 2-3 cm piece grated root ginger
• 2 or 3 garlic cloves, crushed
• 1-2 green chillis, deseeded (or leave them in if you like it hot!)
• 200ml chicken stock
• 15g ground almonds
• 1 teaspoon sugar
• 1 200g pack of cooked chicken tikka fillets (i use tesco)
• 1 tbsp reduced fat butter
• 1 tsp garam masala
• bunch fresh coriander

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