Annabel's Chicken Tikka Masala

Peel and finely chop the brown onion[s]

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Cut the chicken breast[s] into bite-sized pieces

Add the chicken to a bowl with the garam masala and a generous pinch of salt

Give everything a good old mix up until the chicken is coated in the spices

Heat a large, wide-based pan (preferably non-stick) with a matching lid with a drizzle of olive oil over a high heat 

Once hot, add the chicken and cook for 1 min on each side or until browned

Once done, set aside on a plate and reserve the pan

Return the pan to a medium heat

Once hot, add the chopped onion and ginger with a pinch of salt and cook for 5 min or until softened 

Meanwhile, dice the tomatoes finely 

Add the diced tomatoes, tomato paste, ground coriander, korma curry powder and butternut squash cubes to the softened onion and cook for 4 min or until the tomatoes are beginning to break down

Meanwhile, boil a kettle

Add the basmati rice and 250ml [500ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving 

Once the tomatoes are beginning to break down, add 250ml [400ml] boiled water to the pan and cook, covered, for 10 min or until fragrant

Meanwhile, pick the coriander leaves from their stems, discarding the stems

Add 1/2 [all] the double cream to the pan with the mango chutney and cook, covered, for a further 10 min or until thickened to a curry-like consistency

Once thickened, add the browned chicken and cook for a further 3-5 min or until the butternut squash has softened and the chicken is cooked through