You’ll need: a chicken breast, an onion, a green pepper, some baby tomatoes, tikka masala paste, water, creme fraiche, 6-7 mushrooms, 2 cloves of garlic
Slice the chicken into strips or chunks, dice the pepper and onion, thick slice the mushrooms
Put a small amount of olive oil into a frying pan and put on a medium heat, adding the onions for a few minutes until they start to go golden. Turn up to full heat and add a heaped teaspoon of tikka masala sauce (I use Patak’s but any alternative will do), stirring a moment before adding the chicken and frying it all until the meat is sealed and starting to brown along the edges.
Add the sliced pepper, sliced tomatoes and garlic, fry for a minute or so, then add a dash of water (about 100ml), stirring the mix. Add the mushrooms and season to taste and then reduce the heat to simmer for about eight minutes.
Add a generous tablespoon or two of creme fraiche and stir on the low-medium heat for another minute or so, making sure it doesn’t boil the cream.
Serve with warmed naan bread or basmati rice to taste