Chicken Tikka Masala
2 chicken breasts
clove of garlic, crushed
walnut sized piece of ginger, grated
? teaspoon ground coriander
? teaspoon ground cumin
? teaspoon turmeric
large pinch cayenne pepper (this is a hot pepper so take care with measuring)
sunflower oil for frying
1 teaspoon tomato puree
150mls Creme Fraiche or Greek yoghurt
salt and freshly ground black pepper
squeeze lemon juice
to decorate: fresh coriander and paprika pepper
to serve: Naan bread
Trim the chicken breast and cut into chunky pieces.
Mix the crushed garlic and ginger together. Add the ground spices and mix to a paste with a little water.
Heat the oil in a heavy based frying pan. Add the chicken pieces and fry briskly until golden brown.
Stir in the curry paste and fry over a medium heat for 2 minutes. Add the yoghurt and tomato puree. Stir in a little water and season with salt and pepper. Leave to simmer for 10 minutes until the chicken is cooked through.
Add a squeeze of lemon juice and check the seasoning. Spoon onto a serving plate and scatter with fresh coriander and a little paprika pepper.