Based on recipe from “Jamie’s Ministry of Food”

Ingredients (for 4)

4             Chicken breasts
2             Onions 
1             Red chilli
thumb         Ginger
bunch         Coriander
   
15g(knob)     Butter
1/2 Jar       Tikka masala curry paste (pataks)
1 tin (400g)  Chopped tomatoes
1 tin (400g)  Coconut milk
1             Lemon

Cut chicken breast into 2cm strips then cut in half.
Half and finely slice the onion.
Finely chop Chilli.
Peel and slice ginger.
Pick coriander leaves and leave to one side, finely chop stalks.

Large pan on medium to high heat add oil and butter. Once butter has melted add the onions, chilli, ginger and coriander stalks.

2             Onions 
1             Red chilli
thumb         Ginger
bunch         Coriander stalks

Cook for 10 minutes until onions have softened. Add Tikka Masala paste and chicken, making sure everyithing gets coated with the curry paste.

1/2 Jar       Tikka masala curry paste
4             Chicken breasts

Add tomatoes and Coconut milk. Stir then simmer for 20 minutes.

1 tin (400g)  Chopped tomatoes
1 tin (400g)  Coconut milk

Serve with Rice, and lemon wedges to squeeze over it.