Method

Step 1:
Melt ghee/oil in a large saucepan and fry the onions until soft.

Step 2:
Add the peppers and chicken to the pan and fry until chicken is cooked through. Add the garlic, tomato puree and North Indian Style Curry Powder and cook for 1 minute.

Step 3:
Add the water, stock cube and bring to a boil. Decrease heat and allow the liquid to simmer until reduced by half.

Step 4:
Remove pan from the heat and stir through the yoghurt. Season to taste with salt and pepper.

*Serve with rice and naan bread.*