Chicken Tikka Masala Curry

In a bowl, coat chicken with tikka masala paste. Cover and leave to marinate in the fridge for 1–2 hours (or overnight if possible).

Preheat oven to 150ºC (300ºF). Alternatively, you can add all ingredients to a slow cooker.

Heat oil in a heavy-based pan or casserole dish. Add onion, bell peppers and garlic and gently cook for 5 minutes.

Roughly chop stems of the fresh coriander and add to the pot, reserving the leaves for later. Add chili, turmeric and coriander. Stir well and cook until golden.

Add tomatoes, chicken with its marinade, ground almonds, tinned tomatoes and tomato puree. Stir well and bring to a boil. Reduce heat to a simmer, stir in yogurt, and cover with a lid. Place in the middle of the oven and cook for 1 hour.

Dish into bowls and garnish with chopped coriander leaves. Serve with pilau rice and roti or naan breads.