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
Sauté onion in oil until soft.
Add tomato paste and curry paste and cook for 2 minutes.
Add chicken breasts and seal.
Add chopped tomatoes, chickpeas and chicken stock, and simmer for 10-15 minutes or until cooked through.
Stir in yoghurt and heat through.
Scatter with coriander and serve with naan or rotis.
