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Tikka Two ways - Chicken or butternut squash with spinach and chickpeas

Serves: 4

Takes: 15 minutes to prepare and 40 minutes to cook



Vegetable oil 1 tbsp
Large onion, finely diced 1
Cloves garlic, crushed 2
Piece fresh ginger, peeled and finely chopped 3 cm
Ground cumin (Bart) 1 tbsp
Ground coriander (Bart) 1 tbsp
Ground turmeric (Bart) 1 tbsp
Chilli powder 1 tbsp
Tomato puree 3 tbsp
Caster sugar 1 tbsp
Can chopped tomatoes 400g
Hot vegetable stock 300ml
Diced chicken or 1 small butternut squash peeled and diced (Mudwalls)  450g
Can chickpeas, drained 400g
Spinach (Mudwalls) 150g
Crème fraîche 4 tbsp
Small bunch coriander, finely chopped (Mudwalls)  



To prepare the tikka sauce heat the oil in a large pan and gently fry the onion, garlic and ginger for 5 minutes until soft. Sprinkle over the dry spices and cook for 1 minute then add the tomato puree and sugar.


Add the tomatoes and fry over a moderate heat for 2 minutes then pour in the stock, cover and simmer for 10 minutes. Remove from the heat and blend until smooth with a stick blender then season with salt.


Add the chicken or butternut squash to the sauce and simmer gently for 20 minutes until cooked through and tender.


Stir in the chick peas and spinach and cook for 2-3 minutes until the spinach has wilted and the chickpeas are hot. Remove from the heat, stir in the crème fraiche and sprinkle over the coriander.


Mudwalls have a high reputation for producing beautiful seasonal produce all year round, which you will find in the Mudwalls section of the store.

Download the Recipe