You don't have to add the vegetables although this does add texture - when making, just leave the carrot and courgette out.
Serves : 4 Prep/Cooking Time : 45 mins
Tip : The yoghurt has a tendency to separate or curdle if you add it before the curry has cooled - but don't worry if this happens, just give it a good mix - it will not affect the taste
Lightly oil a pan and place the chicken, chilli, garlic, ginger, curry powder, turmeric and Garam Masala, mix together and cook on a low heat for 5 minutes
Add the courgette, peppers and the passata, mix together
Add half the stock, simmer over a low heat for 5 minutes and only add the other half of the stock if you require a thinner sauce (I prefer it a little thicker so add less stock)
Cook for a further 15 minutes on a low heat, stirring occasionally
Once the chicken is cooked, remove from the heat and allow to cool for just a minute before adding the natural yoghurt.
Have a little taste before adding a handful of chopped fresh coriander and add salt and pepper as required.
Serve immediately a cooling Cucumber Raita sauce