Preparation time: 5 minute | Cooking time: 30 minutes | Serves: 4 

Ingredients 

2 tbsp Indian spices 

400g leftover chicken (or whatever you have), diced 

1 onion, finely chopped 

2 garlic clove, crushed 

400g chopped tomatoes 

200g natural yoghurt

Heat a splash of oil in a large heavy based saucepan over a medium heat. Gently cook the onions for 8-10 minutes until softened. 

Add the garlic and cook for 30 seconds, followed by the Indian spices and cook for a further 30 seconds. Add the chopped tomatoes, natural yoghurt and 100ml of water. Stir everything together and bring to the boil. 

Reduce to a simmer and cook over a gentle heat for 10 minutes. stirring occasionally. 

Throw in the leftover chicken, season with salt and continue to cook for a further 5 - 10 minutes until the chicken is piping hot and the sauce thickened. 

SERVING SUGGESTION: Serve with rice and / or naan bread.