Chicken Tikka in creamed tomato

Ingredients

500g Chicken breast, skin on

1 brown onion, finely chopped

2 ½ teaspoons finely chopped fresh ginger

3-4 cloves garlic, finely chopped

5 large fresh tomatoes, roughly chopped

1 bunch freshly chopped coriander

1 tbsp garam masala

1 tbsp ground cumin

1 tsp cayenne pepper

3 tbsp ghee or olive oil

1 tbsp coconut cream

salt and pepper to taste

1 tsp paprika


Method

Heat ghee in large frypan and then add onions, garlic, cayenne pepper, ground cumin, garam masala, ginger and sweat.

Add tomatoes and chopped coriander and simmer for 15 – 20 minutes.

Sprinkle paprika, salt and pepper on both sides of chicken breasts.

Heat a separate griddle pan and pan fry chicken breasts, skin side down first. Turning after a few minutes.

Remove sauce from the heat and stir through the coconut cream.

Serve chicken with a generous serve of the sauce and rice on the side.