Contributed by Michael & Sara

This Jamie Oliver recipe is simpler than you might think. You can find the tikka masala or mild curry paste in the grocery store by the other Indian items. I’ve had good luck at Target stores.

Ingredients:

• 4 skinless, boneless chicken breasts
• 1 lemon
• 2 medium onions
• 2-inch piece ginger root
• 1/2 bunch of fresh cilantro
• 1 fresh red chile
• Oil of choice
• Pat of butter
• 14 oz can diced tomatoes
• 14 oz can coconut milk
• 1 cup plain yogurt
• Handful sliced almonds
•  1/2 cup tikka masala or mild curry paste (Patak’s is a familiar brand)

Slice chicken breasts lengthways into 3/4-inch strips. Peel, halve & finely slice onions. Finely slice chile, if using. If you don’t like spice, you can use a milder pepper. Peel & finely slice ginger. Pick cilantro leaves & put to the side. Finely chop the stalks.

Heat a Dutch oven or large skillet on med-hi. Add a couple glugs of oil & butter. Add onions, chile, ginger & cilantro stalks. Cook for 10 minutes, til soft & golden.

Add tikka masala or curry paste & chicken strips. Stir well to coat everything & season with salt & pepper. Add tomatoes & coconut milk. Fill one of those cans with water & pour it into the pan. Give it a stir.

Bring to a boil & turn heat down to a simmer for 20 minutes with the lid on. Check periodically to make sure it isn’t drying out. Add water, if needed.

When chicken is tender & cooked, taste to see if it needs more salt and/or pepper.  Serve with rice.