One of the most popular British dishes, there is nothing quite like a good Chicken Tikka Masala.

Serves 4

Cooking time: 35 mins

What You’ll Need: 

• 30 ml sunflower oil
• 250g onions, chopped
• 45 – 75ml Tikka Masala paste (to taste)
• 600g skinless chicken breasts cut into 2.5cm cubes
• 400g chopped tomatoes
• 30ml tomato purée
• 15ml mango chutney
• 100ml water
• 250g The Lake District Dairy Co. Quark
• Salt and black pepper
• Chopped fresh coriander leaves, to serve

What To Do: 

• Heat the oil in a medium saucepan, add the onions and cook over a medium heat for 15-20 mins until soft and golden

• Stir in the curry paste, then cook for 5 mins more to develop the flavours

• Now stir in the chicken to coat with the curried onions. Cook for 2 mins, then stir in the tomatoes, tomato purée, chutney and 100ml water. Bring to the boil, turn down the heat, half-cover and simmer gently for about 15 mins, stirring occasionally, until the chicken is fully cooked

• Once cooked, uncover, stir in The Lake District Dairy Co. Quark and then gently warm through without boiling

• Taste and season if necessary. Scatter with coriander leaves and serve with basmati rice and naan bread

Recipe from The Lake District Dairy Co. Quark. 

What slimy, goo-infested treats will you be making this Hallow’s Eve?