Chicken Tikka Masala

  • 1 400 g tin Heinz Cream of Tomato Soup
  • 200 g white basmati rice
  • 2 naan breads
  • 2 tbsp rapeseed/sunflower oil
  • 4 tbsp tikka masala curry paste
  • 3 onions, diced
  • 2 red peppers, deseeded and diced
  • 300 g diced chicken breast
  • 1 400 g can chopped tomatoes
  • 100 g diced mango
  • 50 g low fat natural yoghurt
  • 5 g chopped coriander leaves

1. Preheat the oven according to the directions on the Naan bread packaging, or to 180°C. 2. Cook the rice according to the packaging, then leave to rest with the lid kept on the pan. 3. Heat the oil in a large casserole dish on the hob, then fry the diced chicken on high heat until brown on the outside. 4. Add the onions and cook until soft and golden. 5. Add the curry paste and peppers, then cook for another 5 minutes. 6. Tip in the can of tomatoes and Heinz Cream of Tomato Soup. 7. Gently simmer for 15 minutes, stirring occasionally, until the chicken is cooked through. 8. In the meantime, bake the Naan bread in the oven for the suggested amount of time, or 10 minutes. 9. Stir through the diced mango and allow to warm through. 10. Sprinkle the chopped coriander over the curry and serve with Greek yoghurt basmati rice and naan bread.