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Ingredients
- 1 Carrott Shredded
- 700 g Chicken Breast Cooked and Shredded
- 1 litre chicken stock
- 3 cloves garlic Peeled and Crushed
- 1 Piece Ginger
- 100 g mushrooms Sliced
- 3 Onions Sliced
- 1 pinch salt
- 0.25 tbsp Turmeric
Method
Pour the chicken broth into a medium pot and add the ginger, turmeric and garlic.
Bring to a boil then reduce to a simmer for 20 to 30 minutes.
Using a slotted spoon remove the ginger and garlic. Discard.
Add the chicken, mushrooms, onions, carrot and if desired your noodles.
Heat about 5 minutes on medium-low or until everything is warmed through.
Taste and adjust the seasoning with sea salt.
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Ingredients
- 410 g Centre Beef Mince
- 1 tbsp Chilli Powder
- 2 Clove garlic
- 1 tbsp ground cinnamon
- 2 tbsp ground cumin
- 1 tbsp Pepper
- 1 tbsp Turmeric
- 800 g Centra Chopped Tinned Tomatoes Diced
- 2 Diced Centrea Tomato
- 3 Clove garlic Finally Chopped
- 1 tbsp ground cinnamon
- 2 tbsp ground cumin
- 1 onion Peeled and Diced
- 1 red chilli Finely Chopped
- 0.5 tbsp Whole Cloves Ground
Method
Preheat oven to 180 Celsius
To make the meatballs
1. In a bowl mix the garlic, cinnamon, turmeric, chilli powder, egg, pepper and minced meat until well combined.
2. Neatly shape the meat mixture into 12 balls.
3. Place meatballs on an oven tray and bake in the oven for 20-30 minutes or until cooked.
To make the tomato sauce
1. Fry onion, garlic and chilli in a pan on medium heat until they begin to soften and lightly brown.
2. Add cinnamon, cumin and cloves and combine to cook for a few minutes to release flavours.
3. Add the tomatoes and simmer for 10 minutes.
4. When meatballs are cooked add them to the tomato sauce.
5. Simmer on low heat for a further 15 minutes.
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Ingredients
- 40- g Basmati Rice
- 125 g Broccoli
- 1 tbsp Centra Olive Oil
- 15 g Centra Tomatoe Puree
- 200 g Chicken Breast Cubed
- 0.5 tbsp Coriander Powder
- 1 handful Coriander Freshly Chopped
- 10 g garlic Grated
- 10 g Ginger Grated
- 0.5 tbsp ground cumin
- 3 tbsp Insanely Good Tikka Masala Sauce 350g
- 0.5 tbsp Turmeric
- 85 ml water
- 165 ml water
Method
For Chicken: Use 2 tsp of tikka powder and rub into chicken in a small mixing bowl. If possible, do the night before. Arrange the chicken on a baking tray and place under grill until it starts to brown after 3-4 mins then turn and brown other side.
For Sauce: In a medium sized saucepan on a medium heat, warm your oil and gently fry the garlic, ginger and chili for 1-2 mins. Then go in with, the remaining 1 tsp of tikka powder, cumin and coriander powder. Add a splash of water to stop the spices from burning then add tomato puree and the rest of the water. Bring the mix to a simmer and drop chicken in to cook through. Cook for 10-15 mins. If the sauce starts to dry out add a little more water.
For rice: Put rice in a saucepan with the turmeric and cover with water. Bring to the boil then simmer for 10-12 mins until rice is cooked.
To serve: Finish the curry by sprinkling some coriander on top and serve with rice and greens of your choice
