This takeaway favourite is freezer-friendly and quick to reheat, giving you the chance to get ahead and save money.
Prep:15 mins
Serves 10
4 tbsp vegetable oil25g butter4 onions, roughly chopped6 tbsp chicken tikka masala paste (use shop-bought or make your own – see recipe, below)2 red peppers, deseeded and cut into chunks8 boneless, skinless chicken breasts, cut into 2.5cm cubes2 x 400g cans chopped tomatoes4 tbsp tomato purée2-3 tbsp mango chutney150ml double cream150ml natural yogurtchopped coriander leaves, to serve
STEP 1Heat the vegetable oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden.STEP 2Add the tikka masala paste and peppers, then cook for 5 mins more to cook out the rawness of the spices.STEP 3Add the chicken breasts and stir well to coat in the paste. Cook for 2 mins, then tip in the chopped tomatoes, tomato purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.STEP 4Remove the lid, stir through the mango chutney, double cream and natural yogurt, then gently warm through. Season, then set aside whatever you want to freeze. Will keep, in an airtight container, in the freezer for up to three months. Scatter the rest with coriander leaves and serve with basmati rice and naan bread.
