Curry dishes really do not need to be isolated to the realms of unhealthy takeaways. They really can be easy, healthy, weekday dishes.
This baked chicken tikka masala is really simple to make and can be paired with roasted vegetables, rice, lentils or whatever you fancy. I like to serve it with bombay roasted vegetables (recipe for these is also below).
This is also a great dish to batch cook, if you increase the amount of sauce and use a few chicken breasts, they are great for chopping up and throwing in salads and lunches.
For the sauce:
- 50 g coconut yogurt
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp chilli powder
- 1/2 tsp coriander
- 1/2 tsp garam masala
- Dash of lime juice.
For bombay veg
- Any vegetables you fancy for roasting . e.g. Red pepper, butternut squash, aubergine
- 1 tbsp Lime Juice
- 1 tbsp Soy Sauce
- 1 tsp Paprika
- 1 tsp Garlic Powder
Chop the veg and add to a plastic sandwich bag.
In a bowl mix lime juice, soy sauce, paprika and garlic powder and pour over the veg in the bag.
Spray coconut oil (or which ever oil you prefer to roast in) into the bag
Shake the bag with the veg until it is coated thoroughly.
Place the veg in an oven dish, leaving space in the middle for the chicken breast.
Mix all the sauce ingredients together.
Coat a chicken breast in the sauce and add to the middle of the oven dish.
Bake everything at 200C for 20-25 mins.