Chicken tikka masala

This is an adaptation of a recipe in the Real Meal Revolution. I have used skinless chicken breasts here, but I do think that thighs would be nicer - they're more tender and a little more tasty.

Here is what you need:

600g deboned chicken pieces

Olive oil for frying

1 small onion

1 - 2 tablespoons of garam masala

1 - 2 tablespoons of red curry powder

Paprika to taste

1 teaspoon of chilli paste, or fresh chillis finely chopped

1 x 50g packet of tomato paste

1 x 410g tin of tomatoes

1 teaspoon of crushed garlic

2 knobs of ginger, cut finely (mine were the size of a cherry tomato)

Salt

1 cup water

1/2 cup fresh cream

Coriander leaves

In a nice big non-stick frying pan, fry your chopped pieces of chicken in a little olive oil, until they are just slightly browned. Then, remove the chicken from the pan and keep it aside. 

In the same pan, fry one chopped onion until it has also browned slightly. You may need a little extra oil here. 

Then, add the garam masala, ginger, paprika, garlic and salt to the onions. Fry together for about half a minute to release the spicy flavours. Then add the tomato paste and fry for another minute on a medium to low heat. 

Next, add the tinned tomatoes, water and chilli. Simmer together over a low heat, covered, for about 20 minutes to cook the sauce. 

Then, add the cooked chicken pieces to the sauce to warm them through. 

Just before you are ready to serve, add the fresh cream to the curry and stir it through. 

Serve with your choice of cauliflower rice, basmati rice, quinoa or just steamed vegetables. 

Garnish with a few coriander leaves.