Tikka Masala

Ingredients	Quantity
Butter	25gms
Chicken breast fillets – cubed	500gms
Condensed tomato soup	1 can (10z)
Milk	150ml
Tikka paste	3 tbsp
Coriander leaves – chopped	2 tbsp

Melt the butter in a frying pan and gently stir-fry the chicken for 5 minutes until the chicken is cooked through. Stir in the soup, milk and tikka paste and simmer for 10 minutes, stirring occasionally. Pile into a serving dish and top with the chopped coriander. Serve with rice or Indian breads.

N. b. Other meats give equally good results - try using turkey or pork. For a vegetarian tikka masala, replace the chicken with a mixture of vegetables such as cauliflower and broccoli florets, diced potatoes or aubergines and sliced courgettes.