1. Sauté 1 finely-chopped onion until soft.

  2. Add 2 Tbs (30ml)tomato paste and 3 Tbs (45ml) curry paste and cook for 2 minutes.

  3. Add 3 diced chicken breasts and seal.

  4. Add 1 can (400g) each chopped tomatoes and drained chickpeas, ½ cup (125ml) chicken stock and simmer for 10 -15 minutes or until cooked through.

  5. Stir in ½ cup (125ml) yoghurt and heat through.

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