Bresc BV

Tikka masala with tomato chutney


  • 4 chicken legs, in pieces
  • 75 g Bresc Tikka masala
  • 2 sweet potatoes
  • 1 small butternut squash
  • 1 tin tomato chunks (400 g)
  • 2 onions
  • ¼ l chicken stock
  • 200 g yoghurt
  • Bresc Tomato chutney

Preparation method

Marinate the chicken in the Tikka masala and yoghurt for an hour. Clean the sweet potatoes, squash and onions and chop into pieces. Fry the vegetables and add them to the chicken. Fry everything well and then add the tomato. Braise until everything is tender. Serve the curry with steamed rice and tomato chutney.