Step 1

Heat oil in saucepan. Add onion and salt and fry over medium heat until soft - around 10 minutes

Step 2

Add garlic and ginger and stir for 2 minutes

Step 3

Add spices and stir for around 2 minutes until the fragrance starts filling the kitchen.

Step 4

Stir in the tomatoes and mix well, scraping up any bits that may be stuck on the bottom of the pan.

Step 5

Add the stock and bring to the boil. Let it bubble gently for around 20 minutes until thickened.

Step 6

Add the roast chicken and warm through until you have the desired consistency of sauce.

Step 7

Remove from heat and add in one spoonful of yoghurt. Make sure it is fully mixed in before you add the second spoonful. Gently warm through and serve.