SW Chicken Tikka Masala

2 large onions (sf)
4 shallots (sf)
3 sticks celery (sf)
lots garlic (f)
1/2 tsp baking powder (0.5 syns)
1 stock cube (f)
1/2 tsp salt (f)
2 tsp sweetener (f)
1 tsp Cinnamon (f)
1 tsp Cumin (f)
2 tsp lemon juice (f)
1/2 tsp mild chilli powder (f)
5 tsp tikka spice mix (f)
1 box tomato passata (sf)
3-4 tbsp fat free fromage frais (f)
1 tsp Coriander (f)
1/4 tsp xanthan gum to stabilise and stop separation (f)

Cooked chicken (f) or cook the chicken separately

Chop onions, celery, shallots, garlic and add to a large non-stick pan. Add half a cup of water and the bicarbonate of soda, and cook for several minutes until very soft and mushy.
Add the salt, stock cube and spices and stir well.
Add the tomato passata and warm through. Add the fromage frais and coriander, and add the chopped chicken, warm through and keep hot.


Serve with rice and plenty of veg. Serves 4 at 0 syns (free)

Based on the original SW Tikka Recipe