Try this aromatic curry for an exciting but healthy meal, made with prawns and served with a creamy raita. The dish’s origins are debated. Some believe that it was invented in the 1970s by a Bangladeshi chef in Glasgow, Scotland, who, in order to please a customer, added a mild tomato-cream sauce to his chicken tikka, which is pieces of boneless chicken marinated in yogurt and curry spices and served on a skewer, kebab-style. More likely, it derived from butter chicken, a popular dish in northern India. Some observers have called chicken tikka masala the first widely accepted example of fusion cuisine.
- spray oilve oil
- 1 small onion, thickly sliced
- 250g healthy living tikka masala cooking sauce
- 2 tsp grated fresh ginger
- 200g raw king prawns
- 2 tsp desiccated coconut
- few coriander leaves
- 1 tbsp fresh mint
- ½ small clove garlic
- For the raita: healthy living 4 tbsp crème fraiche
- Make the raita; mix together the crème fraîche with the mint and crushed garlic. Season to taste and set aside.
- Spray a nonstick wok or large frying pan with oil and heat over a high heat. Add the onions to the pan and cook for 3–4 minutes until beginning to soften. Add the tikka masala sauce to the pan with the ginger and bring to the boil. Stir in the prawns and cook for another 3–4 minutes, or until the prawns are cooked though.
- Divide the curry between plates and scatter with the coconut and coriander leaves. Serve with wholegrain rice, or naan and serve with the raita.
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