Tikka Masala

General

• Important: you need to make the Tikka Masala paste, or have it in the fridge (you can make lots ahead)
• This recipe can easily be made vegetarian.
• Serves 4

Ingredients

• 4 skinless free-range chicken breasts
• 2 onions
• 5 cm piece of ginger
• ½ a bunch of fresh coriander
• 1 fresh red chilli
• groundnut or vegetable oil
• 1 x 400g tin of plum tomatoes
• ½ x 400g tin of light coconut milk
• 1 small handful of flaked almonds
• fat-free natural yogurt
• 1 lemon

Procedure

1. Slice the chicken lengthways into 2cm strips.
2. On a clean chopping board, peel, halve and finely slice the onions. Peel and finely slice the ginger, then pick the coriander leaves and put to one side, finely chopping the stalks along with the chilli.
3. Heat 2 tablespoons of oil in a large casserole pan over a medium-high heat, add the onions, chilli, ginger and coriander stalks, then cook for around 10 minutes, or until softened and lightly golden.
4. Add the chicken and 140g of the tikka masala paste, stirring well so everything is nicely coated. Season with salt and black pepper, add the tomatoes, breaking them up with the back of a spoon, and the coconut milk, then bring to the boil.
5. Turn the heat down to medium-low, cover and simmer for 20 minutes, then remove the lid and cook for a further 5 minutes, or until the meat is tender and the sauce has reduced, stirring occasionally.