Quick chicken tikka

Method

1. Coat the chicken in the curry paste and set aside. Meanwhile, whizz the onion and garlic in a small food processor to a paste. Heat the oil and cook the onion and garlic paste for 3 minutes over a low heat until soft.
2. Increase the heat to medium and add the chicken to the pan, scraping all the curry paste in with it. Stir-fry for a couple of minutes, then pour over the passata and the hot stock or water. Bring to a simmer and cook for about 8 minutes until the chicken is cooked through and the sauce has thickened. Stir through the yogurt and mango chutney to taste and cook for 1-2 minutes until heated through.
3. Meanwhile, put the rice in a large saucepan with 500ml cold water. Bring to the boil, reduce the heat, cover and simmer gently for 10 minutes. Remove from the heat and leave covered for a further 5 minutes. Fork through the lime zest and juice, the chopped coriander and some seasoning. Serve the rice with the chicken tikka, sprinkled with the extra coriander, and lime halves on the side.
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