Instructions
- Put 300g yogurt in a bowl, add the paprika, turmeric and 4 tbsp tomato purée and mix well. Stir in the chicken, cover and marinade in the fridge for 4 hours (or overnight if possible).
- Spray a medium saucepan with low-calorie cooking spray and place over a medium heat. Add the onions, garlic and ginger and cook for 2-3 minutes. Stir in the cinnamon, cumin, cardamom, remaining tomato purée and a few tbsp water and cook for 10 minutes.
- Add the beans and 450ml boiling water and bring to the boil. Reduce the heat to low and simmer for 10 minutes.
- Blitz the onion mixture until smooth using a stick blender (or use a food processor and return to the pan). Stir the chicken and its marinade into the sauce and cook for 10 minutes or until the chicken is cooked through.
- Add the stock cube and coconut essence, if using, and stir through for 2 minutes. Remove from the heat and stir through the coriander and remaining yogurt. Season with salt to taste and serve hot with rice and Speed vegetables.