This recipe is the definition of clever cooking, Chef! We turn soft brioche buns into bowls, by hollowing it out and filling to the brim with warm chicken tikka masala, featuring Spice & All Things Nice Tikka Curry Paste and rich tomato passata. Finished with dollops of cooling yoghurt. These bread bowls will be your new favourite way to plate.
Painted Wolf’s Chicken Tikka Masala
Painted Wolf’s Chicken Tikka Masala
with a grated carrot & tomato salad
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Burge Buns
- Burger Buns
- Carrot
- Chicken
- Free-range Chicken Mini Fillets
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Golden Sultanas
- Greek Yoghurt
- Onion
- Onions
- Spice & All Things Nice Tikka Curry Paste
- Tomato
- Tomato Passata
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
COOK THE Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, cut into chunks, and set aside.
MAKE THE BASE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated ginger, the grated garlic and the curry paste and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Pour in the passata and 150ml of water and simmer until slightly reduced, 10-12 minutes (stirring occasionally). In the final 1-2 minutes, mix through the cooked Chicken and all the resting juices. Add a sweetener (to taste), season and remove from the heat.
Tomato & SULTANA SALAD
In a bowl, add the diced Tomato, the grated Carrot, ½ the chopped coriander, ½ the sultanas, a drizzle of olive oil and seasoning. Set aside.
BREAD BOWL
Microwave the buns until soft, 10-15 seconds. Place the buns down on a board and cut a circle into the tops, 2cm from the edges. Using your hands, pull out the bread from within the circle you’ve cut until hollowed out. Reserve the removed bread for dipping.
TIME FOR TASTY TIKKA MASALA
Plate up the hollowed out buns and generously fill with the Chicken tikka masala, top with some of the fresh carrot & tomato salad and a dollop of yoghurt. Serve any remaining curry and salad on the side with the reserved removed bread for dipping. Finish it all with the remaining chopped coriander and sultanas.
COOK THE Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, cut into chunks, and set aside.
MAKE THE BASE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated ginger, the grated garlic and the curry paste and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Pour in the passata and 300ml of water and simmer until slightly reduced, 10-12 minutes (stirring occasionally). In the final 1-2 minutes, mix through the cooked Chicken and all the resting juices. Add a sweetener (to taste), season and remove from the heat.
Tomato & SULTANA SALAD
In a bowl, add the diced Tomato, the grated Carrot, ½ the chopped coriander, ½ the sultanas, a drizzle of olive oil and seasoning. Set aside.
BREAD BOWL
Microwave the buns until soft, 10-15 seconds. Place the buns down on a board and cut a circle into the tops, 2cm from the edges. Using your hands, pull out the bread from within the circle you’ve cut until hollowed out. Reserve the removed bread for dipping.
TIME FOR TASTY TIKKA MASALA
Plate up the hollowed out buns and generously fill with the Chicken tikka masala, top with some of the fresh carrot & tomato salad and a dollop of yoghurt. Serve any remaining curry and salad on the side with the reserved removed bread for dipping. Finish it all with the remaining chopped coriander and sultanas.
COOK THE Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, cut into chunks, and set aside.
MAKE THE BASE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the grated ginger, the grated garlic and the curry paste and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Pour in the passata and 450ml of water and simmer until slightly reduced, 12-15 minutes (stirring occasionally). In the final 1-2 minutes, mix through the cooked Chicken and all the resting juices. Add a sweetener (to taste), season and remove from the heat.
Tomato & SULTANA SALAD
In a bowl, add the diced Tomato, the grated Carrot, ½ the chopped coriander, ½ the sultanas, a drizzle of olive oil and seasoning. Set aside.
BREAD BOWL
Microwave the buns until soft, 10-15 seconds. Place the buns down on a board and cut a circle into the tops, 2cm from the edges. Using your hands, pull out the bread from within the circle you’ve cut until hollowed out. Reserve the removed bread for dipping.
TIME FOR TASTY TIKKA MASALA
Plate up the hollowed out buns and generously fill with the Chicken tikka masala, top with some of the fresh carrot & tomato salad and a dollop of yoghurt. Serve any remaining curry and salad on the side with the reserved removed bread for dipping. Finish it all with the remaining chopped coriander and sultanas.
COOK THE Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, cut into chunks, and set aside.
MAKE THE BASE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the grated ginger, the grated garlic and the curry paste and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Pour in the passata and 600ml of water and simmer until slightly reduced, 12-15 minutes (stirring occasionally). In the final 1-2 minutes, mix through the cooked Chicken and all the resting juices. Add a sweetener (to taste), season and remove from the heat.
Tomato & SULTANA SALAD
In a bowl, add the diced Tomato, the grated Carrot, ½ the chopped coriander, ½ the sultanas, a drizzle of olive oil and seasoning. Set aside.
BREAD BOWL
Microwave the buns until soft, 10-15 seconds. Place the buns down on a board and cut a circle into the tops, 2cm from the edges. Using your hands, pull out the bread from within the circle you’ve cut until hollowed out. Reserve the removed bread for dipping.
TIME FOR TASTY TIKKA MASALA
Plate up the hollowed out buns and generously fill with the Chicken tikka masala, top with some of the fresh carrot & tomato salad and a dollop of yoghurt. Serve any remaining curry and salad on the side with the reserved removed bread for dipping. Finish it all with the remaining chopped coriander and sultanas.
Frequently Asked Questions
What is the preparation time for Painted Wolf’s Chicken Tikka Masala?
The preparation time for Painted Wolf’s Chicken Tikka Masala with a grated carrot & tomato salad is between 30 and 50 minutes.
What is the total time required to make Painted Wolf’s Chicken Tikka Masala with a grated carrot & tomato salad?
The total time required to make Painted Wolf’s Chicken Tikka Masala with a grated carrot & tomato salad is between 40 and 60 minutes.
How many servings does Painted Wolf’s Chicken Tikka Masala provide?
4 servings
What are the main ingredients in Painted Wolf’s Chicken Tikka Masala?
Burge Buns, Burger Buns, Carrot, Chicken, Free-range Chicken Mini Fillets, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Golden Sultanas, Greek Yoghurt, Onion, Onions, Spice & All Things Nice Tikka Curry Paste, Tomato, Tomato Passata, Tomatoes
What is the nutritional information of Painted Wolf’s Chicken Tikka Masala?
Calories: 1044, Carbs: 146 grams, Fat: grams, Protein: 65.8 grams, Sugar: 43.3 grams, Salt: 807 grams
How do I prepare Painted Wolf’s Chicken Tikka Masala?
COOK THE CHICKEN: Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, cut into chunks, and set aside. MAKE THE BASE: Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated ginger, the grated garlic and the curry paste and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Pour in the passata and 300ml of water and simmer until slightly reduced, 10-12 minutes (stirring occasionally). In the final 1-2 minutes, mix through the cooked chicken and all the resting juices. Add a sweetener (to taste), season and remove from the heat. BREAD BOWL: Microwave the buns until soft, 10-15 seconds. Place the buns down on a board and cut a circle into the tops, 2cm from the edges. Using your hands, pull out the bread from within the circle you’ve cut until hollowed out. Reserve the removed bread for dipping. TOMATO & SULTANA SALAD: In a bowl, add the diced tomato, the grated carrot, ½ the chopped coriander, ½ the sultanas, a drizzle of olive oil and seasoning. Set aside. TIME FOR TASTY TIKKA MASALA: Plate up the hollowed out buns and generously fill with the chicken tikka masala, top with some of the fresh carrot & tomato salad and a dollop of yoghurt. Serve any remaining curry and salad on the side with the reserved removed bread for dipping. Finish it all with the remaining chopped coriander and sultanas.
What should be prepared from my kitchen to make Painted Wolf’s Chicken Tikka Masala?
Burge Buns, Burger Buns, Carrot, Chicken, Free-range Chicken Mini Fillets, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Golden Sultanas, Greek Yoghurt, Onion, Onions, Spice & All Things Nice Tikka Curry Paste, Tomato, Tomato Passata, Tomatoes
How many calories does Painted Wolf’s Chicken Tikka Masala have?
1044 calories
How much fat content does Painted Wolf’s Chicken Tikka Masala have?
grams
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