Kerry's chicken tikka masala

SERVES 4 1 small sprig of fresh mint 1 onion, quartered 1 large garlic clove, halved 1 cm/1/2 in piece of fresh root ginger, peeled and roughly chopped 1 fat green chilli, seeded, if preferred, and roughly chopped Juice of 1 lime 30 ml/2 tbsp tomato purée (paste) 15 ml/1 tbsp paprika 2.5 ml/1/2 tsp ground coriander 2.5 ml/1/2 tsp ground cumin 2.5 ml/1/2 tsp ground turmeric 5 ml/1 tsp garam masala 5 ml/1 tsp salt 15 ml/1 tbsp sunflower oil 200 m\/7 fl oz/scant 1 cup thick, creamy plain yoghurt 700 g/1 1/2 lb skinless chicken breast, cut into bite-sized pieces 30 ml/2 tbsp ground almonds 30 ml/2 tbsp double (heavy) cream Wedges of lime to garnish 1 Strip the mint leaves off the central stalk. Pound the mint, onion, garlic, ginger and chilli using a pestle and mortar or in a bowl with the end of a rolling pin to form a rough paste. Alternatively, use a hand blender. 2 Add the lime juice, tomato purée, all the ground spices and the salt. Mix together until well blended. 3 Heat the oil in a pan, add the paste and fry for 1 minute. Stir in the yoghurt and bring to the boil. 4 Put the chicken in the crock pot and pour the sauce over. Stir well. Cover and cook on High for 3 hours or Low for 6 hours. 5 Stir in the ground almonds and cream. Taste and re-season, if necessary. Garnish with wedges of lime and serve with pilau rice.

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