This is my favourite Friday night meal. A delicious and healthy alternative to a takeaway curry I now actually prefer it! Also great to serve as an easy dinner party meal with naan, poppadums and rice.
Ingredients: serves 5
1 tsp coconut oil for cooking
1 large or 2 small onions, chopped
3 cloves garlic, chopped
1 chilli, chopped
4 chicken breasts, chopped into bite sized pieces
2 tsps tikka paste ( or you can substitute for your favourite paste)
400g Tin tomatoes
cayenne pepper to taste
300g Crème fraiche
150g Mushrooms (optional extra but a great way to get an extra portion of veg into your dinner)
Serve with brown basmati or wild rice
Heat the coconut oil in a heavy based frying pan and cook the chopped onion, garlic and chilli on low heat until soft but not browned– about 5 minutes.
Then add the chicken (and mushrooms if using) to the pan and cook on a higher heat until the outside is browned.
Next add the tinned tomatoes, tikka paste and a little cayenne pepper if you like it hot. There is plenty of opportunity to taste later and add more heat if required.
Stir through thoroughly before adding the spinach and crème fraiche.
Leave to simmer gently, covered, stirring occasionally for 15 minutes or as long as you like until ready to serve.
Before serving check spice levels and add more cayenne pepper if required. Tastes delicious with brown rice and a little plain yoghurt swirled in.