Ingredients

• 1 tbsp. olive oil
• 1 tbsp. butter
• 1 chopped onion
• 1 tsp. freshly grated ginger
• 3 cloves of garlic, crushed
• 400g boneless, skinless chicken breasts
• 1 tsp. garam masala
• 1/4 tsp. paprika
• 1 tsp. cumin
• 1 tsp. sugar
• 70g tin of tomato paste
• 200g of tinned tomatoes
• 1/2 cup double thick cream
• Salt and pepper to taste

Method:

• Heat the oil and butter in a medium saucepan.
• Fry the onion until lightly browned.
• Add the ginger and garlic without browning.
• Fry the chicken and spices.
• Add the tomato paste, tinned tomatoes and sugar.
• Add the cream and gently simmer covered for 5 minutes/until the chicken is cooked.
• Serve immediately.

Accompaniments:

• Basmati rice and naan bread/poppadoms.
• Greek yogurt and chopped cucumber.
• Chutney and salad.

Tip:

Add more paprika and garam masala for a spicier curry.