Chicken Tikka Masala

This curry is cheap and filling. It is very simple to make and has less fat and sugar than a takeaway. You can swap the chicken for chickpeas for a vegan alternative. If so, add the chickpeas with the tomatoes. 

Serves 1 

Ingrediants:

1/2 Small onion
1 chicken breast

1 tablespoons of tika paste

200g tin of chopped tomatoes
1 teaspoon of caster sugar. 

1 portion of rice

Equipment:

Frying pan

Saucepan

Spatula

Chopping board

Knife

Colander

1) Half fill the saucepan with water and put on a meduim heat.

2) Peel and chop the onion. Chop the chicken into small chunks.

3) Heat a little oil in a frying pan on a medium heat.

4) Fry the onion and chicken for at least 10 minutes until all chicken is cooked. Cut a piece in half to check. During this time the water will come to the boil. Add the rice, bring back to the boil, turn down to simmer and set a timmer according to tot he rice packet.

5) Add the curry powder, mix with onion and chicken. Fry for another minute.

6) Add the tomatoes and sugar. Stir well.

7) Simmer for 5 minuets, stirring occasionally. 

8) Drain the rice and serve.