Chicken Tikka Curry

Very creamy and buttery, with a warming heat that's not overwhelming. I've tried to appoximate the taste to what I remember of prepackaged chicken tikka curries you could get from supermarkets in early 2000's britian. Recipie serves 2 in listed quantities, images are a halved recipie for one. Only one pot required! Takes about 20 minutes start-to-finish excluding anything that needs chopping. Put rice on seperatately at the start and you've got the whole meal after half an hour.

Ingredients

• Chicken breast (diced)
• Coconut milk
• Frozen diced onion
• Salted butter
• Tikka spice blend
• Liquid seasoning
• Garlic sauce
• Chopped red chillies
• Tomato puree
• Chicken boullion

Method

Melt ~50g butter in a large saucepan on medium heat.

Add ~300g diced onion and cook until thawed and starting to soften.

Raise heat to high and add ~200g of chicken breast.

Dash (~10ml) liquid seasoning over the chicken breast and cook for about 5 minutes, stirring to avoid burning.

Add a can (~400ml) of coconut milk, two tablespoons of tikka spice blend, two tablespoons of garlic sauce, two tablespoons of tomato puree, one tablespoon of chicken boullion, and one tablespoon of chopped chillies to the pot.

Simmer on low heat for 10 minutes and serve after cooling.