Coconut chicken & petit pois curry

• 6 chicken breasts
• 25g butter
• 2 teaspoons nigella seeds (black onion seeds)
• 2 tablespoons tikka paste
• 300ml coconut milk
• 200g frozen peas
• a handful of fresh coriander leaves
• sea salt and freshly ground black pepper

Instructions

1. 1

   Slice the chicken breasts into thin strips.

2. 2

   Melt the butter in a heavy frying pan.

3. 3

   Add the chicken and nigella seeds and cook for between 8-10 minutes, or until the chicken is cooked through.

4. 4

   Stir in the tikka paste, coconut milk and peas.

5. 5

   Bring gently to the boil, stirring all the time, and simmer for a minute or two.

6. 6

   Chop the coriander, add to the pan and season to taste.