Chicken Tikka Masala

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.

Add the curry paste to the onions and fry for a further three minutes.

Add the diced chicken and fry until sealed, this should take about 10 minutes.

Add the chopped tomatoes and simmer for five minutes until reduced.

Add the water and simmer for a further 15 minutes.

Add the double cream and the mango chutney or sugar and simmer for five more minutes until combined and the cream has warmed through.

Serve with basmati rice and naan breads along with a dollop greek yogurt and mango chutney on the side for dipping.