Chicken tikka masala
Serves 4 with accompaniments
2 onions, peeled and roughly chopped
4 tbsp vegetable oil
4 tbsp tikka masala curry paste
1 red pepper deseeded and cut into chunks
1 yellow pepper deseeded and cut into
4 skinless, boneless chicken breasts cut into cubes
150 ml double cream
150 ml natural yoghurt
2 x 400g cans chopped tomatoes
4 tbsp tomato purée
Heat the oil on a medium heat in a large non stick saucepan with a lid. Fry the onion until soft. Add the curry paste and peppers. Fry until soft, then add the cubes of chicken and fry for two minutes, stirring often to make sure the chicken is coated in the curry paste.
Add the chopped tomatoes, the tomato purée and 200 ml of water.
Cover the pan and simmer for 15 minutes, stirring occasionally until the chicken is cooked through.
Remove the lid and stir in the double cream and yoghurt and warm the curry through. Serve with mango chutney and rice.