• 1 tablespoon olive oil
  • 2 large onions, sliced
  • 1/2 large jar shop bought tikka masala paste
  • 4 chicken breasts, diced
  • 1 400g can chopped tomatoes
  • 100ml water
  • 150ml double cream
  • 2 teaspoons mango chutney or sugar


  • STEP 1
    Place a large pan over a medium heat, add the olive oil and then fry the onions with the lid on for 10 minutes until soft.
  • STEP 2
    Add the curry paste to the onions and fry for a further three minutes.
  • STEP 3
    Add the diced chicken and fry until sealed, this should take about 10 minutes.
  • STEP 4
    Add the chopped tomatoes and simmer for five minutes until reduced.
  • STEP 5
    Add the water and simmer for a further 15 minutes.
  • STEP 6
    Add the double cream and the mango chutney or sugar and simmer for five more minutes until combined and the cream has warmed through.
  • STEP 7
    Serve with basmati rice and naan breads along with a dollop greek yogurt and mango chutney on the side for dipping.

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