• 2 tablespoon Sunflower oil
  • 1 onion
  • 1 red pepper
  • 45-75 ml Tikka masala curry paste
  • 600 grams Skinless chicken breast fillet
  • 30 ml Tomato purée
  • 1 tin Chopped Tomatoes
  • 250 grams Dale Farm Quark
  • Chopped fresh coriander leaves to serve
  • Extra: Rice and Naan bread to serve
Servings: 2
Preparation Time: 20 minutes
Cook Time: 3 hours


1. Chop onions and peppers.
2. Heat the oil in a frying pan then add the onions and cook over a medium heat, stirring occasionally, until soft and golden.
3. Add slicked chicken chunks, tikka masala curry paste, tomato puree, chopped tomatoes, and chopped peppers.
4. Transfer to slow cooker and simmer for 3 hours.
5. Once cooked, stir in the Dale Farm quark and then gently warm through without boiling.
6. Scatter with coriander leaves, serve with rice, naan bread and lime wedges.