Chicken Tikka Masala (Low cal)

1 tbsp sunflower oil
2 large onions, chopped
4 garlic cloves, sliced
25g chunk fresh root ginger, peeled and finely grated
4 tsp medium curry powder
2 tbsp tomato purée
1 tsp caster sugar
1 tsp flaked sea salt
400ml cold water
15g fresh coriander, leaves finely chopped
2 tbsp double or single cream ( optional)
Marinade
Mix the curry powder, paprika and salt in a large bowl
Add the yoghurt and stir until well combined.
Cut the chicken into chunks and stir into the marinade and mix until well coated
Cover and leave to marinate in the fridge for 1-4 hours.

Heat the oil in a large non-stick saucepan and add the onions, garlic and ginger.
Cover and cook over a low heat for 15 minutes or until very soft and lightly coloured.
Add the curry powder to the pan and cook uncovered for 1 minute, stirring.
Add the tomato purée, caster sugar and salt and fry
Pour the water into the pan and simmer the sauce gently for 10 minutes
Remove the pan and use a stick blender to blitz the sauce until it is as smooth as possible. Set aside
Heat the teaspoon of oil into a large non-stick frying pan and fry the marinated chicken pieces for about 6 minutes over a medium-high heat, turning occasionally
Gently add the chicken pieces to the masala sauce
Stir in the coriander and cream