Fragrant Chicken Curry

Ingredients (Serves 4):

• 1 tbs vegetable oil

• 1 onion, halved and thinly sliced

• 2 tsp crushed garlic

• 2 tsp chopped ginger

• 1/2 tsp Beerenberg Sweet Chilli Relish

• 425g can diced tomatoes

• 500-600g skinless chicken thigh fillets

• 2 tsp garam masala

• 1/2 cup low-fat natural yoghurt, plus extra to serve

• 400g pkt tandoori naan, warmed, to serve

• Cucumber & Lettuce Raita

• 1/2 head iceberg lettuce, finely shredded

• 1 Lebanese cucumber, thinly shaved into ribbons

• 4 green onions, diagonally sliced

• 1/2 bunch coriander sprigs

• Squeeze lemon juice

Method:

1. Prepare Cucumber & Lettuce Raita: Place all ingredients in a bowl. Add lemon juice to taste. Lightly toss to combine. Chill until served.

2. Heat oil in a frying pan over moderate heat. Cook onion 3 minutes until soft. Add garlic, ginger and chilli to pan. Cook, stirring, until fragrant. Add tomatoes and 1/2 cup water. Bring to boil and simmer 2 minutes.

3. Add chicken and garam masala. Cover. Simmer 6-8 minutes until chicken is just tender. Gradually stir in yoghurt; do not boil. Serve on a bed of Cucumber & Lettuce Raita with naan and extra yoghurt.