• 500 g skinless boneless chicken cut into bite size pieces

For the marinade:

• Juice of a lemon
• 2 t ground cumin
• 2 t paprika
• 1-2 t chilli powder

200g natural yoghurt

For the curry:

• 1 large onion, chopped
• 3 cloves crushed garlic
• 1 thumb size piece of fresh ginger (grated)
• 1 tsp garam masala
• 2 tsp ground fenegreek
• 3 tbsp tomato puree
• 300ml chicken stock

Mix the marinade ingredients in a medium size bowl and then add in the chicken and combine. Cover and chill for at least an hour or overnight.

Fry off the garlic, onion and spices in a little olive oil and then add the marinated chicken mixture, stock and other ingredients to the pan and cook for about 15 mins and the chicken is cooked through. Serve with rice and naan breads.