A quick Hot version of an Indian classic supposedly originating in Britain. Serves 4
1 1/2 lb chicken breast cubed
2 Tbs Peanut oil
1 medium onion chopped
2 garlic cloves chopped
2 tsp paprika
1 tsp Cumin
1/2 tsp crushed red pepper
1 tsp garam masala (an Indian mixture of spices in the spice section)
14 oz can diced tomato
1/2 cup heavy cream
Fry chicken in oil and when partially cooked add garlic, onions and lemon juice, continu cooking until no longer pink. Add paprika, cumin, red pepper and garam masala. Stir fry one minute coating chicken with spices.
Add tomatoes and cook until boiling. Slowly add cream stiring constantly. Reduce heat to low and simmer 10 minutes
Garnish with chopped cilantro, serve with Jasmine rice, Naan bread.