- 500g chicken thighs
- 1 tbsp ginger, grated
- 1 tsp curry powder
- 2 tbsp garam masala
- 1 tsp paprika
- 1 tsp cumin
- 1 red chilli
- 2 tbsp garlic infused olive oil
- 150g passata
- 1 can chopped tomatoes
- 1 bunch bok choy
- handful green beans
- coriander and basmati rice/cauliflower (for lower carb option) to serve
Heat a large pan on medium heat. add garlic infused olive oil and spices until a beautiful aroma develops.
Add chopped tomatoes and passata to spices.
Allow to simmer for 10minutes.
Add chicken thighs and cover to cook for 15minutes – or chose to slow cook on low heat for 30+ minutes.
In another pan lightly steam with water greens.
whilst both are cooking prepare your rice as per packet instructions.
serve greens, rice and chicken covered in tikka masala sauce garnished with coriander – serve immediately.