Slice the chicken breasts lengthways into 2cm thick strips. Peel, halve and finely slice the onions. Finely slice your chilli.
Peel and finely slice the ginger. Pick the coriander leaves and put to one side, then finely chop the stalks.
Put a large casserole-type pan on a medium to high heat and add a couple of lugs of oil and the butter. Add the onions, chilli, ginger and coriander stalks, and cook for 10 minutes, until softened and golden. Add the tikka masala curry paste and the strips of chicken.
Stir well to coat everything with the paste and season with salt and pepper.
Add the tomatoes and the coconut milk. Fill one of the empty tins with water, pour into the pan and stir again. Bring to the boil, then turn the heat down and simmer for 20 minutes with the lid on.
Check the curry regularly to make sure it's not drying out, and add extra water if necessary. When the meat is tender and cooked, taste and add a bit more salt and pepper - please season carefully.
This will be fantastic served with any of my fluffy rice recipes (see left) and with a few spoonfuls of yoghurt dolloped on top. Sprinkle over the almonds and coriander leaves and serve with some lemon wedges for squeezing over.
And a little lemon-dressed green salad would round it off nicely.
|A Small Handful Of Flaked Almonds|
|Tin Of Coconut Milk||1 X 400ml|
|Tin Of Chopped Tomatoes||1 X 400g|
|Sea Salt And Black Pepper|
|A Knob Of Butter|
|Of A 283g Jar Of Patak's Tikka Masala Curry Paste|
|Groundnut Or Vegetable Oil|
|A Thumb-sized Piece Of Fresh Root Ginger|
|A Small Bunch Of Fresh Coriander|
|Fresh Red Chilli||1|
|Skinless Chicken Breasts. Preferably Free-range Or Organic||4|
|A Bunch Of Fresh Coriander|