Totally Tikka

Totally Tikka

Totally Tikka

Serves 4 Cooking time: 25 minutes

Gluten Free

Wheat Free

Two classic favourites – Chicken Tikka and the Great British spud. What’s not to like?

Totally Tikka


2 tbsp vegetable oil
1 onion, peeled and chopped
4 boneless, skinless chicken thighs, cubed
1 red pepper, deseeded and cubed
2cm piece root ginger, grated
2 tbsp tikka masala curry paste
2 tbsp tomato puree
1 400g can coconut milk
100ml chicken stock or water
zest and juice 1 lime
salt and pepper to season
plain yogurt and chopped coriander to garnish
4 Bannisters Yorkshire Family Farm Baked Jacket Potatoes


Heat the oil in a large pan, add the onion and fry over a medium heat until just golden.

Add the chicken to the pan and cook, stirring until beginning to brown.

Add the pepper, ginger and curry paste to the pan and cook stirring for 2 mins.

Add the remaining ingredients, bring to the boil. Simmer uncovered for 10 mins until the curry is thickened. Adjust the seasoning to taste.

Serve spooned into hot baked potatoes with a garnish of yogurt and chopped fresh coriander.