Ingredients

• 600g chicken breast, cut into bite-size pieces
• 150g natural yoghurt
• 2 tsp mild tikka curry powder
• 1 tsp sweet paprika
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp finely grated fresh ginger
• 1 tbsp tomato purée
• 500g passata
• 1 tsp garam masala
• 150ml double cream
• 300g basmati rice
• Salt
• Fresh coriander and naan bread, to serve (optional)

Method

1. Mix the chicken with the yoghurt, 1 tsp mild tikka curry powder, the paprika and a pinch of salt. Leave for 10 minutes while you prepare the sauce.
2. Rinse the basmati rice and cook it in the rice cooker with the correct amount of water, or cook it in a saucepan according to the packet instructions.
3. Heat the oil in a large frying pan over a medium-high heat. Add the chicken and cook for 5-6 minutes until lightly browned. Transfer to a plate.
4. Lower the heat, add the onion and cook for 5 minutes until soft. Stir in the garlic, ginger and remaining tikka curry powder for 1 minute.
5. Add the tomato purée, passata and garam masala. Simmer gently for 8-10 minutes.
6. Return the chicken to the pan and simmer for another 5 minutes, or until cooked through. Stir in the cream and warm gently without boiling hard.
7. Taste, season with salt and serve with the rice. Add coriander and naan bread if you like.