Masala curries are versatile tomato-based dishes that work with a variety of proteins and veg. This recipe features chicken as the star, joined by spinach, mango chutney and crispy onions for added crunch.
The quantities provided above are averages only.
200 grams
Paneer
(Contains: Milk)
150 grams
Rice
2 sachet(s)
Tandoori Masala Mix
2 unit(s)
Garlic
1 tin(s)
Tomato Paste
1 sachet(s)
Chicken Stock
(Contains: Barley, Wheat)
65 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Mango Chutney
1 sachet(s)
Crispy Onions
(Contains: Wheat)
60 grams
Baby Spinach
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
NOTE: Swapping to paneer? Chop the paneer into 2cm cubes. Season as instructed and fry until golden all over, 5-8 mins. Remove from pan once cooked. Stir back into sauce before serving.