How to make
In a pan with a little butter and oil saute the onions, garlic and red pepper. Dice the chicken fillet and add it to the other products in the pan.
After the chicken crisps and braises well, pour in the sour cream, tomato paste, curry, cumin and finally the coconut flakes, leave to boil 3-4 min. on low heat.
Take the Chicken Tikka Masala off the stove and sprinkle with parsley. While waiting for the dish to cook, put the rice in a small pot with a little curry and hot water (2-3 fingers above it) on the stove on low heat for about 10 min. Serve the Chicken Tikka Masala in a wide plate in this arrangement: rice-curry first, with the chicken with curry on top. Bon appetit!
