Serves 2-4

• 2 tbsp olive oil
• 2-3 chicken breasts or leftover cooked chicken
• 1 large onion, halved and sliced
• 1 inch fresh ginger, peeled
• 4 garlic cloves
• 1 tbsp ground coriander
• ½ tsp turmeric
• ½ tsp chilli powder
• 2 tsp paprika
• 2 tbsp Tikka masala paste
• 5 tbsp natural yoghurt
• 4 tbsp tomato puree
• 250 ml chicken stock
• 150 ml cream. 

1. Heat the oil in a pan over a medium to high heat. If using chicken breasts, dice and cook until browned. Set aside in a bowl.
2. Cook onion for 5 mins until golden and soft.
3. In a small processor, blend garlic and ginger until chopped small and add to onions. Cook for 1 min.
4. Add coriander, chilli powder, paprika and masala past and cook for 2 mins until fragrant.
5. Add tomato puree and natural yoghurt and return the chicken to the pan with the stock.
6. Bring to the boil, then lower the heat and cook for 10 mins.
7. Turn off the heat and stir in the cream and serve.

You can use any meat, but I find chicken and turkey work better unless you are using a slow cooker to make beef and lamb extremely tender.