• 400g diced chicken breast
• 400g tinned tomato
• 1 large onion diced
• 3 cloves garlic crushed
• 4 tablespoons tomato puree
• 150g natural yoghurt
• 100ml coconut milk
• 1 tablespoon sugar
• 2 tablespoons ground ginger
• 1 tablespoon tikka curry powder
• 1 tablespoon smoked paprika
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 1 teaspoon garam masala
• fresh coriander
• salt and pepper
• basmati rice to serve

1. In a frying pan toast off the cumin and coriander seeds to enhance the flavour. Using a pestle and mortar or a food processor crush the seeds, add the garlic and crush together to form a spiced puree. Add the powdered spices, paprika, tikka curry powder and garam masala and combine.
2. Add the tomato puree and this is the curry paste complete.
3. In a frying pan add the diced onion and gently cook to soften. Add a pinch of salt to draw out the moisture. After 2-3 minutes add the curry paste to the onion pan.
4. Add the diced chicken to the pan and brown off in the spice mixture.
5. Add the tin tomatoes, coconut milk and yoghurt to the pan then bring to the boil. Reduce the heat and simmer on a lower heat for 10 minutes.
6. Taste and season as required, finish the curry with a handful of freshly chopped coriander leaves.
7. Serve with basmati rice or an accompaniment of your choice.

Recipe by Dan Williams, originally featured on Prynhawn Da.