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
Prep:10 mins
Serves 4
1 large onion, chopped4 large garlic clovesthumb-sized piece of ginger2 tbsp rapeseed oil4 small skinless chicken breasts, cut into chunks2 tbsp tikka spice powder1 tsp cayenne pepper400g can chopped tomatoes40g ground almonds200g spinach3 tbsp fat-free natural yogurt½ small bunch of coriander, choppedbrown basmati rice, to serve
STEP 1Put the onion, garlic and ginger in a food processor and whizz to a smooth paste.STEP 2Heat 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 3Add 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 though the yogurt and coriander. Serve with brown rice.
