One of my favourites from my Chicken Cookbook.

Serves 4

4 Chicken Breasts – chopped into 2-3cm cubes

2 garlic cloves – roughly chopped

2.5cm ginger – chopped

400g can tin tomatoes

4 tbsp natural yoghurt

1 onion – finely chopped

2 tbsp veg oil

2 tbsp masala curry paste

salt & pepper to season

1 tbsp plain flour to thicken sauce

coriander chopped to garnish

1. Heat oil in a pan and fry onions until browned, then add in the masala paste and heat through for a minute.
2. Add in the chicken and brown, season with salt & pepper
3. Add in the garlic, ginger, yoghurt and tomatoes, stir and bring to the boil.
4. Mix the flour with a little water and add to the mixture to help thicken sauce.
5. Cover and simmer for about 15 minutes, uncover and cook for a further 5-10 mins to thicken sauce.
6. Sprinkle over coriander leaves and serve immediately. So Yummy!