Main Ingredients
1 chopped PnP Onion
30ml of Rhodes Tomato Paste
45ml of Pakco Curry Paste
400g of PnP Chopped Peeled Tomatoes
2 Blocks of Knorrox Chicken Stock
125ml of PnP Low Fat Plain Yoghurt
1 bunch of PnP Coriander
1 can of PnP Chick Peas
Method
Sauté 1 finely-chopped onion until soft.
Add 2 Tbs (30ml)tomato paste and 3 Tbs (45ml) curry paste and cook for 2 minutes.
Add 3 diced chicken breasts and seal.
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.
Stir in ½ cup (125ml) yoghurt and heat through.
Scatter with coriander and serve with naan bread or rotis.
