30-minute chicken tikka masala

Serves: 6

Preparation: 10 min

Cooking: 30 min

• 2 onions, finely chopped

• 4 chicken breasts, cubed

• 1 red chilli

• 3 cm piece of ginger

• a handful of fresh coriander, chopped

• 3 garlic cloves, sliced

• 300 g tikka paste

• salt and freshly ground black pepper to taste

• 400 g chopped tomatoes

• 250 ml (1 c) plain yoghurt

• juice of 1 lemon

• flat bread to serve

Tzatziki

• 250 ml plain yoghurt

• a handful of fresh mint, chopped

• juice of 1 lemon

• ½ cucumber, seeds scraped and grated

1. In a saucepan heat oil over medium heat, then add the onion, chicken, chilli, ginger, coriander and garlic and fry for 5 minutes.

2. Stir in the tikka paste and fry for 1 minute or until blended. Season and add the tomatoes and 125 ml (½ c) water. Reduce the heat and simmer for 30 minutes.

3. With two forks shred the chicken in the pan. Remove from the heat, stir in the yoghurt, lemon juice and season with salt and pepper.

4. Tzatziki Combine the yoghurt, mint and lemon juice. Add the grated cucumber, season to taste and stir. Serve with flat bread.

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