This is a delicious curry made with leftover kebabs. Which actually weren’t so leftover for me as I purposely made far more than I needed the day before. The main spice blend to make this recipe is the Spicentice Tikka Sizzler – see my 20% off code below– which makes absolutely gorgeous Indian style kebabs that work so well as the main ingredient in Chicken Tikka Masala
Spicentice also have a Tikka Masala kit which you can use and is amazing but sometimes I just like making my own and I am so delighted how it turned out. I never intended making a recipe for this – my curries are quite often just put together and simply work out. This one however, I measured my ingredients and know exactly how it was constructed. It all started with onions. I had seen a method online how to make caramelised onions without oil and I simply wanted to use the cooking method to make sweeter soft onions as a base for the curry sauce. The method is a little time consuming – apx 20 mins but they are so good. Unfortunately I don’t have step by step photos as I didn’t set off to document this recipe. The next time I make this curry I will most definitely use this method though and will try and remember to add photos to this blog post. Now one thing I didn’t add in this curry was hot spices. I don’t do heat and there is enough heat in the Spicentice Tikka Sizzler which the chicken is marinaded in to provide the heat – but if you like something to blow your socks off, feel free to add chilli flakes or fresh chilli – I wouldn’t though!
To make this curry I used
3 made up Tikka Sizzler kebabs marinaded in Spicentice Tikka Sizzler spice blend according to the instructions and cooked under the grill. I cooked mine the day before. Make sure you get some parts to blacken – this will give that chicken cooked in a Tandoori look and taste. ( my code SWDEBX20 gets you 20% off the whole range at Spicentice
Ingredients for the curry sauce
2 medium onions or 1 large onion, half chopped finely, half sliced.
1 chicken stock pot
3/4 pint boiling water plus another 3/4 pint
1 tsp each of ground coriander, turmeric, salt, medium curry powder, sweetener and ground cumin
1/2 tsp ground ginger
1 tbsp tomato purée
2 bay leaves
8 small to medium sized ripe tomatoes quartered
2 tsp dried chopped coriander
3 tbsp fat free yoghurt – I used a Greek yoghurt
In a large pan add the onions. No need for oil. Make up the chicken stock using the stock pot with one of the 3/4 pints of boiling water. Add 1/3 of the stock to the onions. Turn the heat for the pan to a low to medium heat and let the onions cook in the stock you have added until it completely dries up. Do not rush this process – the longer the onions cook the better they will be. Once dried up thoroughly add another third of the stock and repeat. Add the final third of stock once dry and let it reduce to about half. Add the cumin, ground coriander, turmeric, salt, ginger, curry powder, sweetener, bay leaves and tomato purée and let them cook in the remaining stock until almost dry but don’t let it dry so it sticks.
Add the cooked chicken and the remaining 3/4 pint of boiling water. Add the tomatoes. Bring to a gentle bubble just below boiling, reduce heat to a gentle simmer and place a lid loosely on the pan. Cook for 30 mins to allow the chicken to soften. Add the coriander leaf and cook for s further two mins. Check seasoning and add another heaped tsp of sweetener if needed. Turn off heat and add the yoghurt. Stir, serve and enjoy!
Serving suggestion – low carb cheesy garlic naan
Appropriate nutritional values
Calories per serving 445
Carbs 35.5 gms
Fat 7.4 gms
Protein 54.3 gms
Important At the time of posting this recipe is syn free on Slimming World but please check your own syn values to protect your own weightloss journey