Chicken Tikka Masala

25g butter
450g (1lb) chicken breast, cubed
1 onion, chopped
2 tbs Schwartz Mild Curry Powder
1 chicken stock cube
2 tbs tomato puree
2 tomatoes, chopped
2 tbs ground almonds
5 tbs single cream
1 tbs Schwartz Coriander Leaf

STEP 1

Melt the butter and fry the chicken and onion for 5-6 minutes. Add the Mild Curry Powder and fry for 1 minute.



STEP 2

Dissolve the stock cube in 150ml (¼ pint) boiling water and add to the pan with the remaining ingredients. Bring to the boil stirring. Simmer for 2-3 minutes.