Chicken Tikka in creamed tomato


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


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.