Chicken Tikka Masala

For 1	Continued...
1 portion pre-cooked Chicken Tikka	3 tbspn yogurt
20 ml Tikka paste	40 gm creamed coconut
1 tbspn oil	1 tspn cornflour
¼ onion (100 gm prepared weight)	2 tspn ground almonds
1 tbspn tomato purée	Salt as necessary
2 tbspn passata	1 tbspn fresh coriander

Grate the creamed coconut into a bowl and stir in about 80 ml of boiling water to dissolve the coconut (this will make coconut milk).
Gradually stir in the cornflour a little at a time (this will help to prevent the coconut milk and yogurt from splitting).
Very finely chop the onion (this is important for a smooth sauce).
Chop the coriander.
If the Tikka paste has become too dry, loosen it with a little oil and 1 tspn of water.

Heat the oil in a wok and fry the onion and tomato purée for 5 min over a medium heat.
Add the Tikka paste and fry for 1 min.
Turn down the heat and stir in the coconut milk, yogurt, passata and ground almonds and simmer for 5 min.
(Add a little water if the sauce becomes too thick.)
Taste the sauce and season with salt as necessary.
Add the pre-cooked chicken Tikka and heat through.
This will make more than enough sauce for one portion.