Spiced Creamy Tomato Chicken

John and I are pretty big on spicy things, well..at least I am. 

When I saw this recipe, I thought they would be easy enough to make and spicy for our tastes. And they were. 

Ingredients

1 tablespoon vegetable oil

1 medium onion

1 thumb size piece of ginger root, grated

2 teaspoons groun cumin

2 cloves garlic, crushed

3 teaspoon chilli powder or flakes (I also added x2 fresh chilli, sliced)

500g chicken breast, diced

400g chopped tomatoes

200ml double cream

Method

1) Heat the vegetable oil in medium heavy based saucepan over high heat. Add the onions and cook for 2 mins until soft and starting to brown. Then add the garlic, cumin and chilli flakes/powder and in my case sliced fresh sliced chilli. Cook for 1 min until the spices are really fragrant.

2) Add the chicken and brown on all sides then pour in tomatoes and cream and stir to combine.

3) Bring to boil, turn the heat down to low-medium and simmer for 20 mins, stirring occassionally until the sauce is thickened and the chicken is cooked all the way through. Serve with steamed rice.