Isle of Whithorn Youth Club - Healthy Eating

The young people at the Isle of Whithorn had the chance to make a really healthy Chicken Tikka Masala last night. With all fresh ingredients, the recipe was followed and was really successful as seen in the photos below.

Well done to everyone who attended, it was really good. Thanks to the Isle volunteers and Tracey for their assistance on the night.




If you would like to try this recipe, see below:

Chicken Tikka Masala

Ingredients for the Chicken Tikka.

(This serves about 6-8 people)

1 teaspoon ground cloves            1 teaspoon ground cumin

1 heaped teaspoon paprika          1 heaped teaspoon garam masala

6 cloves of garlic                         1 thumb-sized piece of ginger

1kg chicken breasts                     3 fresh green or red chillies

Juice and zest of 1 lemon             6 heaped tablespoons natural yoghurt

Method

Put the cloves, cumin, paprika and garam masala into a large bowl.

Finely grate in the zest of the lemon, squeeze in all its juice, crush in the garlic, peel and finely grate in the ginger.

Add the yoghurt and 1 tsp of sea salt.

Cut the chicken breasts into 5cm chunks, then massage all that flavour into the meat.

Skewer up the chicken chunks, mixing them with lemon wedges and chunks of green or red chilli, but don’t squash them together too much.

Place on a tray, cover with cling film and marinate in the fridge for at least 2 hours, but preferably overnight.

Cook under the grill until brown at the edges.

Ingredients for the Masala sauce:

1 small onion                              2 cloves of garlic

1 fresh red chilli                          oil

2 teaspoon ground coriander        1 teaspoon turmeric

1 teaspoon paprika                      1 teaspoon garam masala

2 tablespoons ground almonds    ½ tin chopped tomatoes

½ chicken stock cube                  50gm grated coconut

100 ml water

Method

Peel the onions and garlic, then finely slice them along with the red chilli.

Put it all into a large pan on a medium heat with a lug of oil and cook for around 5 -10 minutes, or until golden, stirring regularly. (do not allow to burn)

Add the ground coriander, turmeric, paprika and garam masala.

Cook for 2 minutes, then add and toast the almonds.

Pour in the tomatoes, crumble in the stock cube and add 100ml of boiling water and the grated coconut.

Cook for 5 minutes and then add the cooked chicken tikka.

Simmer for a final 10 -15 minutes, stirring occasionally.

Serve with Rice or Naan bread.