Tikka-Inspired Chicken Curry

• 1 tbsp olive oil
• 1 tsp garam masala
• 1 tsp paprika
• 1/2 tsp ground coriander
• 1/2 tsp cumin
• 1 tsp ginger
• 1/2 tsp turmeric
• 1 common tomato
• 2 tbsp tomato paste
• 1/4-1/2 cup lactose free cream or yoghurt
• 250g chicken stir fry strips (can swap for firm tofu)

Makes: 4 servings

1. Chop the tomato and set aside. If you are substituting tofu for the chicken, you can also cut this into cubes now.
2. Heat the oil in a frying pan and add the spices, frying off to release their flavour.
3. Add the chicken and fry until browned, stirring so that each piece is coated in the spices.
4. Reduce the heat to low and add the chopped tomato, tomato paste and yoghurt or cream.
5. Simmer until the chicken is cooked through. If your sauce becomes too thick, you can add some extra cream, water or chicken stock.
6. Serve with basmati rice and/or naan.