Spiced Creamy Tomato Chicken
1 tablespoon vegetable oil
1 medium onion
1 thumb sized piece of ginger root, grated
2 teaspoons ground cumin
2 cloves garlic, crushed
1 teaspoon chilli powder or flakes
500g chicken breast, diced
400g can chopped tomatoes
200ml double cream
- Heat the vegetable oil in a medium heavy based saucepan over high heat. Add the onion and cook for 2 mins until soft and starting to brown. Then add the garlic, ginger, cumin and chilli powder and cook for 1 min until the spices are really fragrant.
- Add the chicken and brown on all sides then pour in the tomatoes and cream and stir to combine.
- Bring to the boil, turn the heat down to low-medium and simmer for 20 mins, stirring occasionally, until the sauce is thickened and the chicken is cooked all the way through. Serve with steamed rice and broccoli.