Preparation and cooking time
Prep: 10 mins
Cook: 55 mins
Enjoy the spicy, rich flavours of tikka masala with this family-friendly lighter version that's both healthy and gluten-free. It's a guaranteed crowd-pleaser.
Gluten-Free - Freezable - Healthy
STEP 1 Put the onion, garlic and ginger in a food processor and whizz to a smooth paste.
STEP 2 Heat 1 tbsp of the oil in a flameproof casserole dish over a medium heat. Add the onion mixture and fry for 15 mins. Tip into a bowl and wipe out the pan.
STEP 3 Add the remaining oil and the chicken and fry for 5-7 mins, or until lightly brown. Stir in the tikka spice and cayenne and fry for a further minute. Tip the onion mixture back into the pan, along with the tomatoes and 1 can full of water. Bring to the boil, then reduce to a simmer and cook, uncovered, for 15 mins. Stir in the almonds and spinach and cook for a further 10 mins. Season, then stir through the yogurt and coriander. Serve with brown rice.
1 large onion, chopped
thumb-sized piece of ginger
2 tbsp rapeseed oil
4 small skinless chicken breasts, cut into chunks
2 tbsp tikka spice powder
1 tsp cayenne pepper
400g can chopped tomatoes
40g ground almonds
3 tbsp fat-free natural yogurt
½ small bunch of coriander, chopped brown basmati rice, to serve