Preparation

1. In a bowl, combine The Mighty Chicken Strips with all of the ingredients for the marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add The Mighty Chicken Strips in batches of two or three, making sure not to crowd the pan. Fry until browned. Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
3. Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
4. Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
5. Pour the puréed sauce back into the pan. Stir the cream and sugar through the sauce.
6. Add the chicken back into the pan and cook for an additional 5 minutes until the sauce is thick and bubbling. Garnish with chopped cilantro and serve with rice.