Serve with plain Basmati rice and naan bread.


  • 4 chicken breasts (cut into 1" cubes)
  • 2 medium onions (peeled and finely chopped)
  • 2 cloves garlic (crushed)
  • 1 heaped teaspoon ginger (grated)
  • 1 green chilli (chopped finely, optional)
  • 400 g tinned chopped tomatoes
  • 1 tsp tomato purée
  • 150 ml water
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 0.25 tsp chilli powder
  • 150 ml cream
  • coriander to garnish
  • 2 tblsp vegetable oil


  • In a medium saucepan fry the onions and garlic until golden brown.
  • Add the ginger and green chilli. Fry for 1 minute.
  • Add the garam masala, turmeric, chilli and a pinch of salt. Fry for one minute.
  • Add the tomatoes, tomato purée and water. Stir well, lower the heat and simmer for 20-25 minutes until well cooked.
  • Dry off the sauce until the oil starts to separate from the sauce - it will be almost sticking.
  • Add the cubed chicken and a few tablespoons of water to the sauce.
  • Slowly bring to the boil.
  • Lower the heat and cook for about 20 minutes.
  • Take off the heat. Stir in the double cream. Stir well.
  • Add the coriander leaves and season with salt to taste.
  • Serve with plain Basmati rice and naan bread.

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