One Pot Meal – Chicken Tikka Masala with Bombay Aloo

Serves: 20


1.5kg chicken, diced

100g tikka masala paste

100ml lemon juice

100ml sunflower oil

300g onions

50g ginger

10g coriander stalks

800g chopped tomatoes

800g coconut milk

400ml stock

720g carrots

720g green beans

100g desiccated coconut

450ml yogurt

4kg McCain Chef Solutions Simply Dice – frozen

600g red onion

24g garlic puree

10g cumin seed

6g fenugreek powder

5g salt

10g turmeric

10g paprika

32g margarine

15g coriander leaf

15g fresh sliced chilli


1. Preheat the oven to 1 so·c .

2. Marinade the diced chicken in the tikka masala paste and 50ml lemon juice for 1 hour.

3. Finely dice the onion, chop the ginger and coriander stalks.

4. Put oil in a pan and gently fry the onion, ginger and coriander stalks for around 10 minutes until softened.

5. Add the chicken, stirring well for 5 minutes.

6. Add the chopped tomatoes, coconut milk and stock and bring to boil.

7. Add the carrots and simmer for 5 mins then add the green beans, desiccated coconut and 400ml yogurt remove from heat and pour into an oven dish.

8. Chop the red onion, to the pan add the oil, onion, garlic puree, spices and margarine on medium heat and cook for 1-2 mins.

9. Place the McCain Chef Solutions Simply Dice in a large bag or mixing bowl, add the fried onion spice mix, lemon juice, salt and chopped coriander leaves, mix well.

10. Top the Tikka Masala with the potatoes and cook for 25-30 mins until golden on top.

11. Garnish with coriander leaf, sliced chilli and natural yogurt.

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