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.