Chicken Tikka Masala

INGREDIENTS
1/2 fresh red chilli
1 clove garlic, pelled
15g fresh ginger
1 tbsp vegetable oil
a pinch of paprika
1/2 tbsp garam masala
1 tsp tomato puree
3 sprigs fresh coriander, leaves picked and chopped, stalks reserved
400g chicken breast, diced into 2.5cm pieces
1 small onion, peeled and sliced
1/2 red pepper, deseeded and sliced
1/2 green pepper, deseeded and sliced
1/2 tsp ground cinnamon
1 tsp ground coriander
1/2 tsp turmeric
400g tin tomatoes
100mL plain yoghurt
100mL double cream

METHOD
For the marinade
Blitz the chilli, garlic, ginger and vegetable oil in the food processor.
Add the paprika, garam masala and tomato puree, plus the coriander stalks, and blitz again to form a paste.
Place the chicken pieces in a large bowl, coat them with the marinade and leave in the fridge overnight.

The next day…
In a little vegetable oil, on a medium heat, fry the onion, peppers and spices in a large saucepan.
Cook gently for 10 minutes.
Meanwhile grill chicken on skewers.
Add the tin of tomatoes and the yoghurt to the peppers.
Add the chicken pieces and simmer gently for 15 to 20 minutes until cooked.
Just before serving, stir through the double cream and chopped coriander leaves.

Serve with fluffy boiled rice and a mixed leaf salad.

COMMENTS
I added a bit of ground cumin also.

SERVINGS
4

SOURCE
Jamie Oliver