Ingredients

Method

• 1 whole chicken, cut into portions
• 70 g flour
• 3 T sunflower oil
• 2 onions, chopped
• 2 t garlic, minced
• 2 T Masala seasoning or Woolworths Indian tikka masala paste
• 3 fresh tomatoes, diced
• 1 x 400 g light coconut milk
• 1 whole green chilli
• Sea salt and freshly ground black pepper, to taste
• 1 cup frozen peas
• White rice, cooked according to package instructions, for serving

Method

Ingredients

Dust the chicken pieces with flour to coat, shaking off any excess.

Heat the oil in a frying pan over a mediumhigh heat. When hot, add the chicken pieces and fry until golden brown on all sides. Transfer to a plate.

Add the onion and garlic to the pan and cook until soft. Add the masala seasoning or paste, tomatoes, coconut milk and chilli and season to taste. Bring to a boil, then reduce the heat to a simmer. Return the chicken to the pan and cook for 15 minutes. Return to a simmer and cook for a further 10 minutes.

Serve hot with fluffy white rice.