Spabbit’s 20 Minute Kip Masala Boom Boom

This curry is a cheat. It’s quick, dirty and completely gorgeous, it’s in the rough neighbourhood of a tikka-masala taste wise, but with a hell of a lot more kick – thick and creamy in texture but with lots of sauce it should easily see you through a cold winter day or two! If you’ve got everything to hand in your kitchen, this can be raw to done in around 20 minutes, with perhaps another 10/15 for thickening up the sauce a little more to your liking.


  • 600g Cubed Chicken
  • 2 Onions roughly chopped
  • 3 Fresh Tomatoes chopped into roughly 1inch parts, or 8ths
  • Oil for frying (NOT Olive! – Olive Oil is not suited to high heats)
  • 1.5 – 2 tbsp Garam Masala
  • 1/2 tsp Mustard Powder
  • 1/2 tsp Cinnamon (be careful with this – it’s a very powerful flavour)
  • 1 tsp Extra Hot Chilli Powder (or more to taste)
  • 1 tsp Turmeric
  • 2 tsp MSG (yes, seriously, this will level up your life!)
  • 2 tsp crushed / puréed Garlic
  • Salt to taste
  • Around 20g Tomato Purée
  • Squirt Heinz Tomato Ketchup
  • 3-4 heaped tbsp Plain Flour
  • 500ml Chicken Stock
  • 400ml Whole Milk (or maybe cream?)

  (makes around 4 portions)
  (prep time around 10 minutes, cooking time around 20 Minutes)


  • Fry the onions on a high heat until browning nicely
  • Add in the chicken and cook until desired, adding in the tomato pieces towards the end
  • Throw in the spices, garlic, and tomato purée – mix / cook for a few minutes until the spices and garlic are fragrant
  • Sprinkle on the flour, mix in and cook for a further few minutes until the flour smell vanishes
  • Turn down the heat, and in a couple of pours add in the liquid continually stirring well – the sauce will thicken up over time
  • Balance the taste as desired – if you’ve used milk (not cream), or a little too much tomato purée, the taste might be too tart – if so add in some additional ketchup ensuring it is properly cooked through, or add a shake of sugar or Splenda – again stirring in well and cooking through for a few minutes.
  • The longer the curry is cooked on a low heat the thicker the sauce will be

If you’re prepared and unafraid to use the higher levels of heat to cook the onions and chicken, the main cooking time (Including chopping the onions and chicken) should be around 20 minutes, any additional time is simmering to thicken up the sauce.