Chicken Tikka Masala

• 300g chicken breast
• 150g basmati rice
• 1 can chopped tomatoes
• 3 tbsp tikka masala paste
• 100ml coconut cream
• 1 onion
• 2 garlic cloves
• Fresh coriander

1. 1

   Dice the chicken breast into 3cm chunks. Dice the onion and mince the garlic.

2. 2

   Heat oil in a large pan over medium-high. Cook the onion 5 min until softened and golden. Add the garlic and cook 1 min more.

3. 3

   Add the tikka masala paste and stir through the onions for 1–2 min, letting it toast in the oil.

4. 4

   Add the chicken and stir to coat. Cook 4–5 min, stirring occasionally, until the chicken is sealed.

5. 5

   Pour in the chopped tomatoes and bring to a simmer. Cook uncovered 10 min, stirring occasionally, until the chicken is cooked through.

6. 6

   Meanwhile, rinse the basmati rice and cook in 300ml salted water — boil, cover, simmer 10–12 min, rest 5 min off heat.

7. 7

   Stir the coconut cream into the curry. Simmer 2 more min until the sauce is rich and glossy. Taste and adjust salt.

8. 8

   Serve over the rice, scattered with fresh coriander.