CHICKEN TIKKA MASALA WITH RED PEPPERS

CHICKEN TIKKA MASALA WITH RED PEPPERS  

Serves 4

3 Syns per serving, based on using the higher amount of curry paste

4 skinless chicken breasts, diced
2-3 level tbsp. Patak's Tikka curry paste - 6 Syns
2 onions, sliced
2 red peppers, deseeded and diced
2 cloves of garlic, crushed
400g can chopped tomatoes
2 tbsp. tomato puree
4 tbsp. single cream - 6 Syns (or you could use FF yoghurt but thought I'd follow the recipe to the letter for this one and the Syns aren't that bad anyway! )
Torn coriander to garnish

Place the diced chicken in a bowl and mix in the tikka paste. Cover and leave to marinate in the fridge for as long as possible, preferably over-night.
Spray a large pan well with Frylight and add the onions and peppers. Cook over a medium heat until they start to soften. I tend to start the onion off in the microwave with a splash of water, to speed things up. For things like this I also usually use frozen onion which softens really quickly.
Add the chicken and garlic to the pan and cook for a further 10 minutes, until the chicken starts to brown.
Add the chopped tomatoes and the puree, bring to the boil, then reduce the heat and simmer for 20 minutes, until the sauce has thickened slightly.
Just before serving, season with salt and stir in the cream.