• 3 tbsp coconut oil
• 25g unsalted butter
• 4 onions
• 2 red peppers
• 8chicken breasts
• 2 x 400g cans chopped tomatoes
• 4tbsp tomato puree
• 150ml greek yoghurt
• chopped coriander to serve

TIKKA MASALA PASTE (6 tbsp tikka masala paste) 

• 5 cloves of garlic
• Large knob of fresh ginger
• 1 red chilli
• 2tsp ground cumin
• 2tsp ground coriander
• 1tsp turmeric
• 1tsp paprika
• 1tsp garam masala
• extra virgin olive oil 

1. In a small food processor combine all of the dry ingredients for the curry paste, start to whizz together adding in a little olive oil or water to keep the paste moist and easy to blend.
2. Roughly chop the onions, deseed and cut the peppers into chunks and cube the chicken breasts. 
3. Heat the oil and butter in a large, lidded casserole on the hob, and then add the onions and a pinch of salt. 
4. Cook for 15-20 mins until soft and golden. 
5. Add the paste (recipe above) and peppers, then cook for 5 mins more.
6. Add the chicken and stir well to coat in the paste. 
7. Cook for 2 mins, add the tomatoes, purée and 200ml water. 
8. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is tender.
9. Remove the lid, blend in the yogurt, then gently warm through.