Quorn Tikka Masala Food

QUORN TIKKA MASALA

Steps:

• Defrost quorn tenders in the microwave for about a minute.
• Mix quorn with yogurt and tikka paste and marinate in the refrigerator for 1-6 hours.
• Take tenders out of marinade,(keep the remaining marinade, as you will need it later), and bake on cookie sheet until some of the yogurt bakes away (do not over cook tenders, or they will be dry).
• At medium temperature, heat baking spray in sauté pan.
• When the pan is hot, add the onion and pepper.
• Sauté for 1-3 minutes, then add the spice (with garlic powder, curry, graham masala, ginger powder, vinegar, grated ginger, soy sauce, diced garlic, turmeric, cumin, chili powder, and salt) mixture.
• Stir for 2 minutes.
• Combine 1 tbsp lukewarm water with the yogurt marinade that was kept aside earlier.
• Slowly add this mixture to the pan, letting about half of the liquid evaporate.
• Add the tomato puree and stir briefly.
• Add the silk and quorn tenders (or other chicken substitute pieces) and cover and simmer on low heat, for approximately 10-15 minutes.
• Remove from heat and let cool slightly.
• Salt and pepper to taste.

CHICKEN TIKKA MASALA

Steps:

• Heat the vegetable oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden.
• Add the tikka masala paste and peppers, then cook for 5 mins more to cook out the rawness of the spices.
• Add the chicken breasts and stir well to coat in the paste. Cook for 2 mins, then tip in the chopped tomatoes, tomato purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.
• Remove the lid, stir through the mango chutney, double cream and natural yogurt, then gently warm through. Season, then set aside whatever you want to freeze. Will keep, in an airtight container, in the freezer for up to three months. Scatter the rest with coriander leaves and serve with basmati rice and naan bread.