Total cooking and preparation time approximately 15 minutes

Serves 4

Ingredients

3 tbsp ghee or sunflower oil
1 large or 2 small onions, chopped
2 fresh green chillies, chopped
1 clove garlic, crushed
1 tbsp root ginger, chopped
3 tbsp tikka curry powder
1 tbsp tomato purée
1 tbsp ground almonds
1 cup water
4 tbsp double cream
1 tbsp dried coriander leaves
2 lb chicken breast fillet, diced

Method

1. Heat half the oil in a very hot karahi or wok and fry the onion, chillies, garlic and ginger for about 3 minutes, until the onion has softened.
2. Add the curry powder, tomato purée, almonds, water, cream and coriander leaves and cook for about another 2 minutes until heated through.
3. Transfer the sauce ingredients to a large jug and blitz with a hand blender until smooth.
4. Wipe the wok clean, then heat the remaining oil until it begins to smoke.
5. Add the chicken and stir-fry for about 3 minutes, until no pink remains.
6. Lower the heat, return the sauce to the karahi, stir until well mixed and leave to simmer for about 2 minutes, until heated through.
7. Serve with basmati rice and naan bread.