50 min 
Easy Reccomended Product
Chopped Tomatoes
800 g
Ingredients (10 people)
- Boneless, skinless chicken breasts 8
- Butter 25g
- Chicken tikka masala paste 6 tbsp
- Chopped coriander leaves to serve
- Double cream 150ml
- Mango chutney 2-3 tbsp
- Natural yogurt 150ml
- Onions, chopped 4
- Pomì strained tomatoes 4 tbsp
- Red peppers, deseeded and cut into chunks 2
- Vegetable oil 4 tbsp
Preparation
- Heat 4 tbsp of vegetable oil and 25g butter in a large casserole on the hob, then add the chopped onions and a pinch of salt. Cook for 15-20 mins until soft and golden.
- Add 6 tbsp chicken tikka masala paste and 2 red peppers, cut into chunks, then cook for 5 mins more to cook out the rawness of the spices.
- Add the chicken breasts, cut into 2 ½ cm and stir well to coat in the paste. Cook for 2 mins, then tip in two 400g cans of Pomì Chopped Tomatoes, 4 tbsp of Pomì Strained Tomatoes and 200ml water.
- Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.
- Remove the lid, stir through 2-3 tbsp mango chutney, 150ml double cream and 150ml natural yogurt, then gently warm through.
- Season and serve with coriander leaves, basmati rice and naan bread.
