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KEY POINTS

INGREDIENTS
 

Ingredients	Imperial	Metric
Skinned and boned chicken breasts	4
Patak's tikka masala paste	half 283 grams jar	half 5 oz jar
Canned chopped tomatoes	7 oz	400 grams
Canned coconut milk	7 oz	400 grams
Onions	2 medium
Garlic cloves	3
Fresh ginger	1 in	2½ cm
Fresh red chilli	1
Fresh coriander	1 handful
Flaked almonds	1 handful
Lemon	1
Vegetable oil	3 tablespoons
Salt and pepper to taste	-

COOK'S NOTES
Their is general disagreement about where tikka (chicken) masala (spices) originated but it is generally agreed that it was in the UK, not India. No two recipes are the same although chicken, tomatoes, coconut milk and coriander often form the basics for this ubiquitous dish.

SPECIAL EQUIPMENT
Large pan
 

PREPARATION

Peel, top and tail then onions then chop them finely. Peel, top and tails and finely chop the garlic. Top and tail and finely chop the red chilli. Finely chop the coriander. peel the ginger then finely chop. Cut the chicken into 1 in (3cm) cubes.

METHOD

Add the vegetable oil to a largish pan and heat medium high. Add the onions, garlic, chilli and ginger. Fry for around 12 minutes, stirring frequently, until the onions start to turn light brown.

Add the curry paste and chicken and stir the mixture until the curry paste is evenly spread. This will take about 5 minutes. Add the coconut milk, tomatoes, coriander, salt and pepper. Bring the mixture to a boil then turn down the heat and simmer for 20 minutes uncovered. Add water if the sauce starts to reduce too much. Stir three times while cooking.

Serve into dishes with a sprinkling of sliced almonds and some coriander leaves. Slice the lemons into quarters and put one on each plate. A plain basmati rice is the perfect accompaniment to this dish.

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