Spiced chicken masala with coconut sambal

Spiced chicken masala with coconut sambal
  • Serves icon Serves 2

A quick curry using ready-blended spices. If you like the sambal, stock up with the coconut as it freezes really well.


  • 2 chicken breasts, skin on
  • 4 teaspoons Seasoned Pioneers tandoori masala spice blend (visit deliaonline.com for stockists)
  • 2 teaspoons groundnut or other flavourless oil
  • 2 cloves garlic, peeled
  • 1 medium onion, peeled and quartered
  • 1 teaspoon English Provender very lazy ginger
  • 200ml tub half-fat crème fraîche

For the coconut sambal

  • 50g fresh organic coconut chunks
  • ½ small onion, peeled
  • 1 tablespoon lime juice
  • ½ piece jalapeño pepper, from a jar
  • ½ teaspoon salt


  1. To make the sambal, simply add all the ingredients to a mini-chopper and whizz until everything is very finely chopped (you will need to stop to push the ingredients down into the chopper occasionally.)
  2. Heat 1 teaspoon of the oil in a medium saucepan until very hot. Cut the chicken into largish pieces and brown half of them in the hot oil, tossing them around till golden-brown all over. Then remove them to a plate and brown the other half.
  3. Meanwhile, finely chop the garlic, onion and ginger in a mini-chopper. When all the chicken has been browned and removed from the pan, add the rest of the oil and cook the chopped mixture for about 5 minutes, or till tinged brown at the edges.
  4. Next, add the tandoori masala blend, stir that around for a few seconds, then return the chicken to the saucepan. Add some seasoning and stir in the crème fraîche. Bring to a simmer and cook gently, with the lid on, for 10-15 minutes. Serve with the coconut sambal.


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