Chicken Tikka Masala

Another favorite from Jamie's Food Revolution. 

We leave out the chili and it still has a pleasant, slightly hot taste - perfect for the one whose eyes water at the smell of cinnamon gum.

That would be me. 

Ingredients (Serves 4 to 6)

2 tablespoons peanut oil

1 tablespoon unsalted butter

2 medium onions, halved and thinly sliced

1 fresh red chile, thinly sliced

1 (2-inch) piece fresh ginger, peeled and thinly sliced

1 small bunch fresh cilantro, leaves removed, stems finely chopped

1/2 cup masala paste (I use Patak's mild curry paste)

4 boneless skinless chicken breast halves, cut into 3/4-inch strips

Sea salt and freshly ground black pepper

1 (14-ounce) can diced tomatoes

1 (14-ounce) can of coconut milk

1 cup plain yogurt

3/4 cup sliced almonds

1 lemon, cut into wedges, for serving

1. Heat peanut oil and butter in a large straight-sided skillet over medium-high heat. Add onions, chile, ginger, and chopped cilantro stems. Cook, stirring occasionally, until onions soften and golden, about 10 minutes.
2. Add curry paste and chicken; stir to coat. Season with salt and pepper. Add tomatoes and coconut milk. Fill one empty can with water and add to skillet; stir to combine. Bring to a boil, then reduce heat to a simmer. Cover and cook, checking curry occasionally to make sure it does not begin to dry out and adding water, if necessary, until chicken is tender and cooked through, about 20 minutes.
3. Top curry with yogurt and sprinkle with almonds and cilantro leaves. Serve with rice and lemon wedges.

Recipe found here.