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Cook
45m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the oven to 180C fan.

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For
4
M
I
3
tbsp
Tandoori masala
8
tbsp
Vegetable oil
3
Chicken breast, large, diced into 3cm pieces

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T
Tim S
16 days ago
Is there a standard substitute for the coconut black ? Coconut cream ? Thx
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Nisha
15 days ago
well yes coconut cream but add more brown sugar
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S
Susan M
22 days ago
Another very flavoursome dish, perhaps my favourite so far, very easy to make,
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R
Ruth W
a month ago
Could I use almond milk / extra ground almond to substitute coconut milk /cream ? Trying to keep saturated fat low, more heart healthy but don't want to compromise on taste
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Nisha
21 days ago
absolutely yes
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M
Marie H
a month ago
Lovely curry - very easy to make - Slight kick to it but not too much
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M
Martin H
2 months ago
Absolutely stunning… I went to a tradition Asian shop for the ingredients. The reason for the takeaway container was I made a portion for a family member

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rachael r
2 months ago
Absolutely delicious. Everyone came for 2nds
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Philip B
2 months ago
It was lovely. Next time though I wouldn’t cook as long as the recipie states, maybe 25 to 30 mins as the chicken was dry.
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A
Alex B
2 months ago
I see a traybake as chuck it all in and bake. So added a bit of oil to the onions and cooked in oven while preparing everything else. Chucked it all in and returned to oven. it was delish. Thank you!
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A
Alex B
2 months ago
Please can you add weights to meat recipe. It woukd be easier to gauge quantity rather than eg. for three people 2.3 chicken breast.
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Nisha
2 months ago
I shall look into it
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C
Claire S
2 months ago
Hi when recipes require brown sugar what type is it? Thanks
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Nisha
2 months ago
I use golden castor sugar, but the truth is any sugar. Do don’t worry you could even be white sugar
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N
Nicky Hamill
2 months ago
I love your recipes This is very easy to make we loved it. We had a lot of sauce yummy

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C
Colin B
2 months ago
Brilliant recipe
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Caron L
2 months ago
My husband and 2 sons said this was better than any takeaway and chicken was so moist. Best masala ever!

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Barbara B
2 months ago
Excellent - and so easy to prepare.

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Colette K
2 months ago
Hi Nisha, thanks another winner recipe! I was wondering how best to store the remaining bit of creamed coconut block and how long it’ll last? The leftover from today will be used fairly soon in your yummy Korma recipe but for trying to avoid waste in the future-any tips ? Thanks!
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Nisha
2 months ago
I keep it in the fridge from months
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S
Sarah s
2 months ago
Delicious!

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L
Louisa M
2 months ago
Perfect! 🤩
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Mandy B
2 months ago
Where can I get creamed coconut block from please
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Nisha
2 months ago
any supermarket
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Yvonne C
2 months ago
I got mine at Asda
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Nisha
2 months ago
great
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Nicola J
2 months ago
What if I can't get fenugreek leaves. What can I use instead
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Nisha
2 months ago
You can use fenugreek powder
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I
Ian C
2 months ago
Asian supermarkets will have it - methi leaves or google Derby Dave spices - always super fresh.
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Nisha
2 months ago
You can use fenugreek powder
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Allan B
2 months ago
She mentions fenugreek powder right at the start.
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Nisha
2 months ago
You can use fenugreek powder
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L
Louisa M
2 months ago
I would also like to know this!
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Nisha
2 months ago
use fenugreek powder
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K
Kate C
2 months ago
Please explain step 3 !?!?!?
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Nisha
2 months ago
Ah thanks Kate amended!!!
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Show more comments

Cook
45m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the oven to 180C fan.

Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
3
tbsp
Tandoori masala
8
tbsp
Vegetable oil
3
Chicken breast, large, diced into 3cm pieces

Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
T
Tim S
16 days ago
Is there a standard substitute for the coconut black ? Coconut cream ? Thx
Like
Reply
Cancel
Nisha
15 days ago
well yes coconut cream but add more brown sugar
Like
Reply
Cancel
S
Susan M
22 days ago
Another very flavoursome dish, perhaps my favourite so far, very easy to make,
Like
Reply
Cancel
R
Ruth W
a month ago
Could I use almond milk / extra ground almond to substitute coconut milk /cream ? Trying to keep saturated fat low, more heart healthy but don't want to compromise on taste
Like
Reply
Cancel
Nisha
21 days ago
absolutely yes
Like
Reply
Cancel
M
Marie H
a month ago
Lovely curry - very easy to make - Slight kick to it but not too much
Like
Reply
Cancel
M
Martin H
2 months ago
Absolutely stunning… I went to a tradition Asian shop for the ingredients. The reason for the takeaway container was I made a portion for a family member

Like
Reply
Cancel
rachael r
2 months ago
Absolutely delicious. Everyone came for 2nds
Like
Reply
Cancel
Philip B
2 months ago
It was lovely. Next time though I wouldn’t cook as long as the recipie states, maybe 25 to 30 mins as the chicken was dry.
Like
Reply
Cancel
A
Alex B
2 months ago
I see a traybake as chuck it all in and bake. So added a bit of oil to the onions and cooked in oven while preparing everything else. Chucked it all in and returned to oven. it was delish. Thank you!
Like
Reply
Cancel
A
Alex B
2 months ago
Please can you add weights to meat recipe. It woukd be easier to gauge quantity rather than eg. for three people 2.3 chicken breast.
Like
Reply
Cancel
Nisha
2 months ago
I shall look into it
Like
Reply
Cancel
C
Claire S
2 months ago
Hi when recipes require brown sugar what type is it? Thanks
Like
Reply
Cancel
Nisha
2 months ago
I use golden castor sugar, but the truth is any sugar. Do don’t worry you could even be white sugar
Like
Reply
Cancel
N
Nicky Hamill
2 months ago
I love your recipes This is very easy to make we loved it. We had a lot of sauce yummy

Like
Reply
Cancel
C
Colin B
2 months ago
Brilliant recipe
Like
Reply
Cancel
Caron L
2 months ago
My husband and 2 sons said this was better than any takeaway and chicken was so moist. Best masala ever!

Like
Reply
Cancel
Barbara B
2 months ago
Excellent - and so easy to prepare.

Like
Reply
Cancel
Colette K
2 months ago
Hi Nisha, thanks another winner recipe! I was wondering how best to store the remaining bit of creamed coconut block and how long it’ll last? The leftover from today will be used fairly soon in your yummy Korma recipe but for trying to avoid waste in the future-any tips ? Thanks!
Like
Reply
Cancel
Nisha
2 months ago
I keep it in the fridge from months
Like
Reply
Cancel
S
Sarah s
2 months ago
Delicious!

Like
Reply
Cancel
L
Louisa M
2 months ago
Perfect! 🤩
Like
Reply
Cancel
Mandy B
2 months ago
Where can I get creamed coconut block from please
Like
Reply
Cancel
Nisha
2 months ago
any supermarket
Like
Reply
Cancel
Yvonne C
2 months ago
I got mine at Asda
Like
Reply
Cancel
Nisha
2 months ago
great
Like
Reply
Cancel
Nicola J
2 months ago
What if I can't get fenugreek leaves. What can I use instead
Like
Reply
Cancel
Nisha
2 months ago
You can use fenugreek powder
Like
Reply
Cancel
I
Ian C
2 months ago
Asian supermarkets will have it - methi leaves or google Derby Dave spices - always super fresh.
Like
Reply
Cancel
Nisha
2 months ago
You can use fenugreek powder
Like
Reply
Cancel
Allan B
2 months ago
She mentions fenugreek powder right at the start.
Like
Reply
Cancel
Nisha
2 months ago
You can use fenugreek powder
Like
Reply
Cancel
L
Louisa M
2 months ago
I would also like to know this!
Like
Reply
Cancel
Nisha
2 months ago
use fenugreek powder
Like
Reply
Cancel
K
Kate C
2 months ago
Please explain step 3 !?!?!?
Like
Reply
Cancel
Nisha
2 months ago
Ah thanks Kate amended!!!
Like
Reply
Cancel
Show more comments