Chicken Tikka Masala

Ingredients for 3 servings:

• 400 g chicken breast
• 1 can coconut milk
• 1 can of tomatoes, chopped
• 2 garlic cloves
• 2 shallots
• ½ bell pepper(s)
• 250 g cocktail tomatoes
• 2 tsp ginger root
• 2 tsp curry powder
• ½ tsp paprika powder
• 1 tsp coriander powder
• 1 tsp cinnamon
• 1 tsp vanilla flavor
• 1 tsp cumin
• 1 pinch(s) of cayenne pepper, more if desired
• 1 tsp cardamom
• oil

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

In a sufficiently large, sealable container, mix the tomatoes and coconut milk with the garlic, ginger, coriander, cardamom, cinnamon, vanilla, cumin, paprika, cayenne pepper, and curry powder. Cut the meat into bite-sized pieces and place them in the marinade, ensuring it is completely covered. Cover and refrigerate for at least 4 hours, but preferably 24 hours. Slice or dice the shallots, slice the bell peppers, and halve the cherry tomatoes. Heat the oil in a pan, add the onions and bell peppers with a pinch of salt, and fry until browned. This gives the dish a nice, robust flavor. Add the tomatoes and fry for a moment. Add the meat and marinade and simmer for about 20 minutes, until the meat is cooked and the sauce is thickened. Season to taste if necessary. Serve with basmati rice or naan bread. Tip: If you like it sweet, you can use mango pieces instead of tomatoes and bell peppers.