Step 1

Heat half the oil in a large saucepan over medium heat. Cook chicken, stirring, for 3 minutes or until browned. Transfer to a plate.

Step 2

Add the remaining oil to pan. Add onion and cook, stirring, for 5 minutes or until softened. Add curry paste, ginger, cumin and garam masala and cook, stirring, for 2-3 minutes or until aromatic. Add carrots and cook for 1 minute until well combined.

Step 3

Add passata and cook, stirring, for 2 minutes. Add chickpeas and 250ml (1 cup) water. Return chicken to pan. Bring to the boil. Reduce heat to medium-low. Partially cover and simmer for 20-25 minutes or until carrots are tender and sauce has thickened. Add broccolini and simmer, covered, for 3-4 minutes or until broccolini is tender. Remove from heat. Add a dollop of yoghurt. Serve with the roti.