Creamy Tandoori Chicken Curry

In a bowl mix the creme fraiche, lime juice, and Tandoori powder thoroughly.

Dice the chicken breast and add to the Tandoori mixture. Mix well the ensure that the chicken is fully coated. Set aside for the flavour to develop.

Chop the onion into small cubes and mince the garlic. Using a suitable pan (preferably with a lid) add the oil and sauté the onions and garlic on a low heat for 5 minutes.

Now add the water, chicken mixture and can of tomatoes to the onion and garlic. Mix well and continue to cook on a medium heat in the covered pan for a further 15 - 20 minutes (until the chicken is cooked through). Stir occasionally.

Eat and enjoy!

Tip: If you are not in a hurry you could cook this on a lower heat for a longer period of time to allow the onions to be soft and flavours to develop. keeping the lid on will keep in the moisture.