Chicken tikka Rogan josh

Serves 4, ready in 50 minutes

• 4 skinless and boneless chicken breasts, all visible fat removed, cut into bite-size chunks

• 2 tbsp medium tikka curry powder

• 4 garlic cloves, chopped

• 5cm piece fresh root ginger, peeled and chopped

• ½ small pack fresh coriander

• 2 tbsp medium curry powder

• ¼ tsp chilli powder

• 2 tsp ground cumin

• ½ tsp garam masala

• 4 tsp ground coriander

• 1 tsp smoked paprika

• 1 large onion, diced

• 4 tbsp tomato purée

• 2 large red onions, sliced

• 2 red peppers, deseeded and cut into chunks

• 250g passata

• 1 chicken stock cube, crumbled

• 2 tbsp fat-free natural yogurt

• Boiled or steamed veg, to serve

• Roast potatoes, to serve

1 Put the chicken in a bowl, sprinkle with the tikka curry powder and toss to coat well. Set aside.

2 Put the garlic, ginger, coriander, remaining spices and 100ml water in a small food processor and blitz to a paste (or use a stick blender and a jug).

3 Place a non-stick saucepan over a medium heat, add the paste and cook for 5 minutes. Add the diced onion and tomato purée and cook for 5 minutes or until soft, then add the sliced onions and peppers to the pan and cook for 10 minutes.

4 Reduce the heat to low, add the chicken and cook for 15 minutes or until the chicken is cooked. Add the passata, stock cube and 200ml boiling water and cook for a further 10 minutes.

5 Stir in the yogurt, bring back to a simmer and serve with the veg and potatoes.