Fakeaway- Tikka Masala

Fakeaway…Saves money and MUST be better for you than the real thing right?

Curries are one of my best things to make. I have loads of recipes for some really naughty high calorie curries that I make for guests. They can be creamy, tomato based, coconutty. I make them in my deep pan, my slow cooker and in the oven. They really are super easy and super versatile. They are a brilliant meal to mass cook and then freeze in portions to defrost and eat when time is short.

I try to make my curries as low fat and calorie as I can if we’re enjoying it as a week-day meal. Usually I save this one for the “hump day” struggle meal (wednesday, the middle or “hump” of the week…the day you need to get over to then coast through to the weekend).

For this tikka masala in particular I used turkey breast mince as turkey has a very low fat content, half fat coconut milk instead of cream, (although you can also use creme fraiche if you want a creamier sauce without the calories of cream) and brown rice which is high in fibre and other goodies.

Tikka Masala Recipe

Ingredients

  • 500g meat of your choice
  • 1 onion
  • 1 clove garlic crushed
  • 250g-500g passata (sieved tomatoes) depending on how saucy you prefer your curry to be
  • 2 tbsp tomato puree or mango chutney to add a little sweetness. Carrots, apples or sultanas have the same effect,  just chop them very finely.
  • 140g tikka masala paste (I use Patak’s)
  • 1/2 tin half fat coconut milk, or cream/creme fraiche to taste.
  • Optional extra herbs and spices to taste such as cumin, coriander, garam masala etc. I usually let the curry paste do all the talking though.

Method

  1. With a little oil, in a pan fry off the garlic, onion, curry paste and meat until the meat is cooked through.
  2. Stir in the passata and tomato puree or sweetening option of choice.
  3. Simmer until the sauce is your desired consistency (or add a little corn flour if it needs to thicken more)
  4. Stir in the coconut milk -or- In a bowl measure out your creme fraiche/cream and stir in one spoonful of the hot curry sauce at a time until the temperature of the cream mix is hot. This avoids any curdling of the cream when it hits the mix in the pan.
  5. Serve with rice and any sundries.

Alternatively you can place all of the above (minus cream) into a slow cooker and cook on high for about 4 hours and then add your coconut cream, cream or creme fraiche just before serving.

 

If you like making your own fakeaways be sure to check out my satay sauce and egg fried rice recipes.

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