CHICKEN TIKKA MASALA

Prep 2mins Cook 15mins Serves 4

INGREDIENTS

• 1 tbsp sunflower oil

• 2 onions, roughly chopped

• 1 tsp salt

• 1 tsp cumin seeds

• 1 tsp fenugreek seeds (optional)

• 5 tbsps tikka masala paste

• 2 red peppers, cubed

• 1 tsp grated ginger

• 1 clove garlic, crushed

• 2 red chillis, deseeded, finely sliced

• 4 free-range skinless chicken breasts, cut into 2cm chunks

• 4 tbsps tomato purée

• 100ml coconut cream

• 200ml natural yogurt

• Chopped coriander leaves, lime wedges, cashew nuts, naan or rice to serve

METHOD

1 Heat the oil in a deep frying pan and sauté the onions gently for 10mins. Stir in the salt, cumin and fenugreek seeds and cook for 1min. Stir in the paste. Add the red peppers, garlic, ginger and chillis, then add the chicken pieces, stirring well to coat with the paste.

2 Add the purée, coconut cream and 200ml water. Cover with a lid and gently simmer for 5mins. Turn off the heat, leave for 1min. Stir in the yoghurt and some lime juice, season, then serve with coriander, nuts, lime and naan/rice.