1kg chicken breast fillets 1 cup butter chicken curry paste (tomato and tamarind) (see note) 2/3 cup thick natural yoghurt 4 garlic cloves, crushed 2 tablespoons ghee (see note) or olive oil 1 cinnamon stick 425g can tomato puree 1 teaspoon Vegeta Chicken Stock Powder 1/2 cup water 1/3 cup thickened cream 4 green onions, sliced, to serve naan bread, to serve

Preparation

1. Cut chicken into 3cm cubes and place into a ceramic bowl. Add 2/3 cup of curry paste, yoghurt and half the garlic. Stir to coat. Refrigerate for 1 hour, if time permits.
2. Heat ghee or oil in a large heavy-based saucepan over medium heat. Add remaining garlic and cinnamon stick. Cook, stirring, for 2 minutes, or until fragrant. Add remaining 1/3 cup curry paste, tomato puree, stock powder and water to saucepan. Bring to the boil over high heat. Reduce heat to medium-low. Simmer for 5 minutes.
3. Add chicken and curry paste mixture to saucepan. Simmer, stirring occasionally, for 10 minutes. Stir in cream. Cook for a further 5 minutes, or until chicken is cooked through. Remove cinnamon stick. Top with onions. Serve with naan bread.