Chicken Tikka Masala

adapted slightly from Jamie Oliver

I love Indian food but find it so intimidating! I guess I hate the fact that I never really know if I'm doing it right because it is so unfamiliar... So when my friend Janine wanted to try out this Tikki Masala recipe I thought it would be the perfect time to tackle the challenge. By the end of the hour the house smelled like a spice market and our mouths were all watering.

Serves 4-6

1/2 fresh red chili, deseeded (more if you want it hotter)

1 clove garlic,

1/2 oz (15 grams) fresh ginger

1 Tbsp vegetable oil

1 pinch paprika

1/2 Tbsp garam masala

1 tsp tomato puree

a bunch of fresh cilantro (coriander)

about 14 oz (400 grams) chicken breast, diced into pieces

1 small onion, peeled and sliced

1 red pepper, deseeded and chopped into pieces

1 green pepper, deseeded and chopped into pieces

1 pinch of ground cinnamon

1 pinch of ground coriander

1 pinch of turmeric

14 oz (400 grams) plum tomatoes

3.5 oz (100 ml) plain yogurt

3.5 oz (100 ml) sour cream

The day before: (or at least a few hours before)

Put the chili, garlic, ginger, vegetable oil, paprika, garam masala, tomato puree, and all of the cilantro stalks into the food processor and puree to form a paste. Place the chicken pieces in a large bowl, coat them with marinade and put them in the fridge over night.

When ready, add a little vegetable oil in a large wok or fry pan on medium heat. Fry the onion, peppers and remaining spices in a large saucepan. Cook gently for about 10 minutes, then add the can of tomatoes and yogurt. Finally, add the chicken pieces and simmer gently for 15-20 minutes until cooked through. Just before serving, stir through the double cream and chopped cilantro leaves.

Serve with fluffy rice and a leafy green salad.