Chicken Tikka

Combine the spices for seasoning the chicken in a bowl. Add three teaspoons of tomato puree and a table spoon of coconut cream. Mix together to form a paste.

Cut the chicken breast into small cubes. Place in the bowl with the paste and rub the mixture onto the chicken breast. Cover bowl with cling film and place in fridge for 60 minutes

While the chicken cooks start on the sauce. Cut 1 Shallot in half and with 3 garlic cloves place on a backing tray and roast in the oven for 5-7 mins.

Place the can of chopped tomatoes in a blender, with half the can of coconut cream. Add the cooked shallot and garlic cloves * 1 tablespoons tomato puree * 1 tablespoon freshly grated ginger * 2 teaspoons garam masala * 1 1/2 teaspoons chili powder * 2 teaspoons ground turmeric * 2 teaspoon paprika

Blend until smooth.

Place frying pan on a medium-high heat. Places 1 tablespoon of olive oil in. Once warmed pour the diced onion and sliced pepper (optional) in the pan. Cook for 3-4 minutes or until onions are slightly browned.

At the chicken chunks from the oven mix in with the onions and peppers. Pour in the blended sauce and simmer for 6 minutes.

Stir in the rest of the coconut cream and simmer for a further 5 minutes.

Serve with your choice of rice or naan bread.