4 chicken breasts or boneless thighs, cut into bite size pieces
1 tin chopped tomatoes
4 tbsp tikka masala curry paste
3 tbsp natural yoghurt
1 tbsp mango chutney
Rice and coriander for serving
Using a large frying pan or a casserole dish with a lid, spray your pan well with Frylight and place onto a medium heat until the Frylight becomes clear.
Add the onions and fry until very soft.
Stir in the peppers and curry paste and cook for another few minutes.
Add the chicken chunks and mix well to coat them in the paste. Then add the chopped tomatoes and 150ml water, season with salt and pepper, then cover with a lid and turn down to a simmer for 15 minutes, until the chicken is cooked through.
Remove the lid and stir through the yoghurt and mango chutney, keep on the heat for another 5 minutes.
Serve the curry with cooked rice and garnished with coriander.