Coconut chicken tikka curry

A slight twist on a speedy mid week (cheats) curry. Mixed with coconut milk instead of cream for a lighter curry with a coconutty taste.

Ingredients

• 1 tbsp of coconut oil

• 1 onion, diced

• 1 garlic clove, finely chopped

• 100g tikka curry paste

• 200ml of light coconut milk

• 400g chopped tomatoes

• 4 chicken breasts, diced

• Corriander for dressing (optional)

• Cauliflower rice or basmati to serve

Method

1. Put the coconut oil in a large deep frying pan over a medium heat.

2. Add the onion and gently fry for 3-4 minutes or until soft. Add the chicken and sear the chicken on all sides. Add the garlic and cook for a further 3-4 minutes.

3. Add the curry paste and fry for a few minutes making sure to coat all the chicken evenly.

4. Add the tin tomatoes and stir together. Add the coconut milk and stir until the sauce is even in colour.

5. Let the sauce bubble away over a medium heat for 20- 25 minutes until the chicken is cooked and the sauce has thickened.

6. Serve with cauliflower rice and sprinkle with corriander (optional).