Step 1

Spray a pan over a medium heat with some spray oil.

Step 2

Fry the ginger, garlic and onion until softened, add a bit of the stock if they start to stick to pan. Tip in the chicken and cook until lightly browned, about 5 mins, then add in the curry powder and cook for 1 min further.

Step 3

Pour over the stock and tomato paste and simmer for about 20 mins until the chicken is cooked through. Make sure it is bubbling so that the liquid reduces down.

Step 4

Add the yoghurt and coconut extract to a jug and stir in a couple of spoonfuls of the liquid from the curry.

Step 5

Add the cornstarch to a small bowl and mix to a paste with a little water

Step 6

Add both the yoghurt and cornstarch mix to the curry and stir over low heat until sauce is smooth and thickened.

Step 7

Sprinkle with some fresh coriander and serve with your choice of sides.