Chicken Tikka-Style Curry

Ingredients

• 3 tbsp natural yoghurt
• 1 tbsp tikka curry powder
• 700g chicken breast, diced
• 2 tbsp vegetable oil
• 1 onion, diced
• 4 cloves garlic, crushed
• 1 tbsp grated fresh ginger
• 1 x 400g tin chopped tomatoes
• 100ml double cream
• 1 tsp garam masala
• Salt, to taste

Method

1. Mix the yoghurt and tikka curry powder together, add the chicken, and stir to coat. Marinate for at least 15 minutes if time allows (or skip and cook straight away).
2. Heat half the oil in a large pan over high heat and cook the marinated chicken for 6-8 minutes until browned and cooked through. Remove and set aside.
3. Add the remaining oil and cook the onion for 6-8 minutes until softened. Add the garlic and ginger and cook for 1 minute.
4. Stir in the chopped tomatoes and simmer for 10 minutes until thickened.
5. Return the chicken to the pan, stir in the cream and garam masala, and simmer for a further 5 minutes.
6. Season with salt to taste.
7. Cool completely before portioning into 6 airtight containers. Freezes well for up to 3 months — defrost overnight and reheat gently until piping hot, serving with rice.