Ingredients:

• 2 tablespoons vegetable oil
• 3 large plump cloves of garlic, finely chopped 225g
• (8 oz) onions, very finely chopped
• 1 ½ tablespoons bottled mild curry paste
• 1 ½ tablespoons bottled tandoori paste
• 20-24 chicken Tikka cubes cooked to the previous recipe
• 6 tinned plum tomatoes, chopped
• 1-tablespoon vinegar, any type
• 1-tablespoon tomato ketchup
• 6 ounces canned tomato soup
• Half a green pepper, chopped
• 0-4 fresh green chilies, chopped (depending on the heat you want)
• 4 ounces cream
• 1 tablespoon garam masala
• 1 tablespoon chopped fresh coriander leaves
• Salt to taste

Instructions:

1. Heat the oil in a large sauté pan or wok.
2. Stir-fry the garlic for 30 seconds, then add the onions and stir-fry for 8-10 minutes until golden brown.
3. Add the pastes and stir-fry for a couple of minutes, then add the chicken and stir-fry for about 2 minutes, adding just enough water to keep things from sticking Add the tomatoes, vinegar, ketchup, soup, green pepper and chilies if using.  Sauté for about 5 minutes or so.
4. Add the cream, garam masala and chopped coriander leaves. Simmer for a further 2 minutes, adding a little water if needed. Add salt to taste and then serve

Comments: This recipe uses Chicken Tikka as the main ingredient.  Although the Tikka is an authentic Indian dish, this one is of Bangladeshi origin.  Serve with rice!!