Starch, Garlic Powder (10%), Salt, Onion Powder, Ground Coriander Seed, Sugar, Flavouring, Ground Ginger (7%), Chilli Powder (6%) (Chilli Pepper, Cumin, Salt, Oregano, Garlic), Ground Cumin (6%), Cream Powder (from Milk) (3.5%), Turmeric, Ground Cinnamon (Cassia), Protein Enriched Whey Powder (from Milk), Anti-Caking Agent (Silicon Dioxide), Coriander Leaves, Sunflower Oil, Skimmed Milk Powder, Ground Cloves, Colour (Paprika Extract)
For OUR RECIPE you will need...
1 sachet Schwartz Gluten Free Tikka Masala Recipe Mix
1 tbs oil
450g (1 lb) boneless, skinless chicken breasts, diced
1 onion, sliced
3 tbs tomato purée
300ml (½ pint) semi-skimmed milk
1. Heat oil and fry onion for 5 minutes until softened.
2. Add chicken and sachet contents, stir and cook for a further 2-3 minutes. Add tomato purée and cook for 1 minute. Stir in milk and bring to the boil.
3. Reduce heat, cover and simmer for 10-15 minutes, or until chicken is cooked through, stirring occasionally.
4. Serve with basmati rice.
Hints & Tips...
For a vegetarian alternative try substituting chicken for bitesize cauliflower florets. Add to the pan after the milk and simmer for 10-15 minutes, until cooked through.
|Per 100g |
|Per serving*||%RI** per serving*|
of which saturates
of which sugars
*1 serving = 1/4 of Our Recipe
**% of Reference Intake of an average adult (8400kJ/2000kcal)