Hurry hurry here comes my curry

It reads 13C as on my car thermostat at 6pm. All I could ever hope for at this moment is a bowl of spicy piping hot curry. Be it Thai green or red, Malaysian and even Indian curry I would be thrilled. Somehow I was not in a hurry to choose any particular curry. On any given day I can have Thai green curry for lunch and dinner and yet wanting more the next day.
Here I am given the choice to make myself a nice curry....Thai,Malaysian, Indian or rather the disputed British creation of Tikka Masala. So what have I got in my fridge? I have a cup of single cream, yogurt, pepper bell, chillies, onion and tandoori chicken breast meat. So by the looks of it, I have no other choice but to cook myself the sweet spicy Tikka Masala dish. Hope it is as good to cure my craving of Thai green curry. I could hear my hungry stomach rumbling " hurry, hurry all I need is curry" .... or am I hallucinating?..... you decide...

Recipes

Ingredients

• 300g ready made tandoori chicken breast(readily available in supermarket)
• 1 medium red onion, peeled and sliced
• ½ red pepper, deseeded and sliced
• ½ green pepper, deseeded and sliced
• 2 red chillies, deseeded and sliced (increase if more spicy required)
• a handful of fresh corriander chopped
• 1/4 tsp garam masala
• 2 tbsp cooking oil
• a pinch of ground cinnamon
• a pinch of ground coriander
• a pinch of turmeric
• 1 x 400g tin plum tomatoes
• 100ml plain yoghurt
• 100ml double cream

Heat a pan, pour in vegetable oil, on a medium heat, fry the onion, peppers and spices in a large saucepan. Cook gently for 10 minutes then add the tin of tomatoes and the yoghurt. Add the chicken pieces and simmer gently for 15 to 20 minutes until cooked. Just before serving, stir through the cream and yougurt chopped coriander leaves.

Serve with briyani rice, poppadum and pickles.