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Chicken Tikka Curry

Yoghurt-marinated chicken in a mild, spiced tomato sauce with rice.

Ingredients

• 600 g chicken breast
• 150 g natural yoghurt
• 2 tsp garam masala
• 1 tsp ground turmeric
• 2 tsp ground cumin
• 1 tbsp vegetable oil
• 1 onion
• 3 garlic cloves
• 20 g fresh ginger
• 400 g tinned chopped tomatoes
• 1 tbsp tomato purée
• 300 g basmati rice
• 15 g fresh coriander

Method

1. Cut the chicken into bite-sized chunks. Chop the onion, and peel and grate the garlic and ginger.
2. Mix the chicken with two thirds of the yoghurt, half the garam masala, the turmeric and half the cumin. Leave for at least 10 minutes.
3. Heat the oil in a large pan over a medium heat. Add the onion and cook for 8 minutes, stirring now and then, until soft and golden.
4. Add the garlic, ginger and the rest of the garam masala and cumin and cook for 1 minute.
5. Stir in the tomatoes and tomato purée and simmer for 10 minutes.
6. Add the chicken with its marinade and simmer for 15 minutes, until cooked through with no pink.
7. Meanwhile, cook the rice following the packet instructions.
8. Take the curry off the heat and stir in the rest of the yoghurt. Taste and season with salt and pepper.
9. Scatter with chopped coriander and serve with the rice.