ActiFried Chicken Tikka Masala

• 100 g tikka masala curry pasta
• 200 g low-fat yoghurt
• 1 ⅓ pounds 600 g skinless chicken breasts
• 1 ActiFry spoon vegetable oil
• 1 onion, finely chopped
• 1 (400 g) package whole peeled tomatoes
• 20 ml water
• 1 ActiFry spoon sugar
• 2 ActiFry spoons lemon juice
• 1 small bunch chopped fresh coriander leaves

Directions

1. Mix the tikka masala curry paste with half of the yoghurt in a large mixing bowl.
2. Cut the chicken into 1-cm strips, then add the yoghurt mixture and stir to coat the chicken. Cover. Leave to marinate in the fridge for at least 2 hours or overnight, if you have time.
3. Place the oil and onion in the ActiFry. Close the lid. Cook for 10 minutes.
4. Add the marinated chicken, tomatoes, water, the rest of the yoghurt, sugar, and lemon juice. Stir with a wooden spoon. Close the lid. Leave to cook for 15 minutes.
5. Serve hot, sprinkled with chopped coriander and accompanied with basmati rice or naan bread.