Ingredients

Chicken thigh - 500g

Tomato purée - 425g tin

Natural Greek yoghurt - 125ml

Thickened cream - 250ml

Brown onion - 1/2

Tomato - 1

Beans - 2 handfuls

Red capsicum - 1/2

Cashews - 125g

Chicken stock - 100ml

Lemon juice - 1 tsp

Corn flour - 2 tsp

Crushed garlic - 2 tsp

Butter - 1 tbs

Cinnamon - 2 tsp

Coriander - 2 tsp

Paprika - 2 tsp

Cumin - 1 tsp

Garam masala - 1 tsp

Chilli powder - 1 tsp

Olive oil

Preparation

Night before:

  1. Dice chicken.
  2. Combine chicken, yoghurt, lemon juice, garlic, chilli powder, cumin and garam masala.
  3. Refridgerate.

Same day:

  1. Roughly chop tomato, capsicum and beans into large chunks.
  2. Chop onion into large wedges.
  3. Heat butter and oil in a wok over medium/high heat.
  4. Cook the onion until it starts to soften.
  5. Reduce heat to low.
  6. Add chicken and marinade, chicken stock, tomato purée, cashews, beans, tomato, capsicum, flour, paprika, cinnamon, coriander and paprika.
  7. Simmer for 15 mins.
  8. Stir in cream and simmer for 10 mins.
  9. Serve with rice and garlic naan.