Ingredients

·         1 onion, finely chopped

·         Glug oil

·         2 Tbsp (30ml) tomato paste

·         3 Tbsp (45ml) curry paste

·         3 chicken breasts, diced

·         1 can (400g) PnP chopped tomatoes

·         1 can (400g) PnP chickpeas, drained

·         ½ cup (125ml) chicken stock

·         ½ cup (125ml) yoghurt

·         Handful fresh coriander, for serving

·         Naan or rotis, for serving

Method

1.    Sauté onion in oil until soft.

2.    Add tomato paste and curry paste and cook for 2 minutes.

3.    Add chicken breasts and seal.

4.    Add chopped tomatoes, chickpeas and chicken stock, and simmer for 10-15 minutes or until cooked through.

5.    Stir in yoghurt and heat through.

6.    Scatter with coriander and serve with naan or rotis.