Mrs Fox is a fantastic baker. Whenever she brings in her famous chocolate cake, the staff literally fight to get to it first. Mrs R has been known to hide slices in her cupboard and Mr Wheeler literally sulks if he doesn’t get a piece!
She is also an excellent cook. Here’s her favourite recipe.
Chicken Tikka Masala
700g skinned and boned chicken breasts
Juice of a small lemon
7 tablespoons tikka masala curry paste
4cm fresh root ginger, peeled and grated
5 garlic cloves, crushed
4 tablespoons natural whole-milk yoghurt
1 large onion, finely chopped
3 tablespoons sunflower oil
2 tablespoons tomato puree
1 tablespoon ground almonds
150ml double cream
Fresh coriander, chopped
Salt and pepper
- Cut the chicken into chunks. Place half teaspoon of salt, 2 tablespoons of
the lemon juice, 3 tablespoons of the curry paste, half the ginger, 3
crushed garlic cloves and the yoghurt in a bowl and mix together. Stir in
the chicken and leave to marinate for 20 minutes.
- For the sauce, fry the onion in 2 tablespoons of oil (or frylight) for 5
minutes. Add the rest of the ginger and garlic and cook for another 2-3
minutes until soft. Add the rest of the curry paste and fry for 2
minutes. Add the tomato puree, the remaining lemon juice, the ground
almonds, 300ml boiling water and salt and pepper. Simmer for 10 minutes.
- Preheat the grill to high. Place the marinated chicken pieces onto a foil
covered grill pan. Cook for 10 minutes, turning now and then, until lightly
browned and cooked through. Meanwhile, add the cream to the sauce and
simmer for a further 10 minutes.
- Pour the sauce into a liquidiser (carefully!) and blend until smooth. Return
it to the pan and add the pieces of chicken. Add a handful of fresh
coriander and season to taste. Simmer for 2-3 minutes.
Serve, eat and enjoy with whatever side dishes you prefer.