Chicken Tikka Masala

A delicious, slightly creamy, medium spiced dish made with chicken tikka.
Serves 3-4.
Preparation and cooking time: 15 minutes.
4 tablespoon vegetable oil
¾ pint (425ml or three cups) curry sauce (recipe page 20)
1 teaspoon paprika
1 teaspoon salt
1 level teaspoon chilli powder
pinch red food colouring
1 teaspoon garam masala
½ teaspoon ground cummin
3 chicken fillets freshly made into chicken tikka (page 30)
6 tablespoon single cream
1 tablespoon finely chopped green coriander
Heat the oil in a large deep frying pan, add the curry sauce, and bring to the boil.
Without reducing the heat and the paprika, salt, chilli powder, and food colouring. Cook for five minutes stirring frequently, or until the sauce thickens.
Turn down the heat and put in the garam masala and cummin powder. Stir, cook for three minutes.
Cut each piece of chicken tikka into two smaller pieces, stir them in, with the cream, into the sauce and simmer for a further 2-3 minutes.
Serve sprinkled with the coriander.