Chicken Tikka Masala

1/4 tsp red pepper flakes
1 tsp crushed garlic
1 tsp pureed ginger
2 tsp olive oil
pinch of paprika
1 tsp garam masala
1/2 tbsp tomato paste
1 tsp dried coriander
454 grams of diced chicken breast
1/2 cup chopped onion
1/3 cup chopped red pepper
1/3 cup chopped red pepper
pinch of cinnamon
1/4 tsp curry powder
1/2 cup canned diced tomatoes
1/2 cup plain, low fat yogurt
1/4 cup heavy crea

(Note: the marinade will need to be prepared the day before so the chicken can marinate overnight.)

For the marinade
Process the garlic, ginger and olive oil in the food processor. Add the paprika, garam masala and tomato paste, plus the coriander, and pulse again to form a paste. Place the chicken pieces in a large bowl, coat them with the marinade and leave in the fridge overnight.

The next day…
In a little bit of oil, on a medium heat, fry the onion, peppers and spices in a large saucepan. Cook gently for 10 minutes then add the canned, diced tomatoes and the yogurt. Add the chicken pieces and simmer gently for 15 to 20 minutes until cooked. Just before serving, stir in the cream.

Number of Servings: 4

Recipe submitted by SparkPeople user HAWGWILD1.