Skip to content
Mrs Woolly's General store is open seven days a week from 08:30am - 5:30pm and until 6pm on a Friday and Saturday.
Mrs Woolly's General store is open seven days a week from 08:30am - 5:30pm and until 6pm on a Friday and Saturday.
Chicken Tikka Masala with homemade flatbread

Chicken Tikka Masala with homemade flatbread

Are you dreaming of Indian food during this quarantine? Our chef Lucie has brought you an easy recipe that will satisfy your cravings. Feeds a bubble of 4.


500 g chicken (any cut, I used chicken breast)
400 g can tomatoes (can use tomato pure as well)
400 g can coconut cream (can alternate for coconut milk, or cream)
1 ts salt
1 tbs sugar

Flat Bread

1 cup flour
1 tbs baking powder
1 cup of plain yogurt

Curry Paste

2 small onions
1 bulb of garlic
1 big thumb size piece of ginger
1 tbs graham masala
1 tbs cumin
1 tbs ground coriander
1 tbs turmeric
1 tbs mild chilli powder or 1 fresh chilli
1 tbs cinnamon powder

Cooking Instructions

Mix all ingredients together in a bowl to make a soft dough. Cut into 6 pieces. Roll with a rolling pin or use your palms to flatten for a rustic look.

Fry on a pan with oil.

I like to use herb oil to serve: oil, garlic, parsley, coriander or any herb you can get your hands on crushed in a blender.

Curry Paste

Chop onions and fry them on a pan with oil until glossy, add chopped garlic and ginger. Cook for a few minutes then add all your spices.

Fry on low for a few more minutes. Now your house should start to smell like Bombay Palace. If the mix seems too dry, add little bit of oil.

Put the mix into a blender and blitz until smooth. If you don't have a blender, you can use old fashioned mortar and pestle and good old muscle power.

If you are missing some of the spices, don't worry! Wou can leave them out or alternate for paprika, curry powder or cardamom.

Take few spoons of the curry paste and mix it with 4 tbs of plain yogurt. Use it to marinate your chicken pieces. Let marinate in the fridge for at least 30 minutes.

To cook your curry

Mix the remaining curry paste with the chopped tomatoes and coconut cream (you can alternate for coconut milk or cream). Let it simmer for 15 minutes.

Now get your frying pan hot (or use griddle pan) and sear your chicken until brown, then put into the simmering curry, leave it until the chicken is fully cooked.

Vegetarian option

Grill veggies slightly on a griddle pan, then add into your curry instead of chicken.

I like to add 1/2 tbs of turmeric into the water to cook my rice, as it is not only healthy but also gives is a lovely colour.

Serve with rice, flatbread, herb oil and enjoy!

Happy cooking - Lucie

Previous article Hot Cross Buns
Next article Fancy Making Your Own Anzac Biscuits?