Heat the oil and onions in a large saucepan over a medium heat. Cook gently until the onions are softened and beginning to brown.
2
Step 2
Add the garlic and cook for a further 2-3 minutes.
3
Step 3
Stir in the curry paste and chicken bouillon and cook for 5 mins, then add the chicken pieces and cook for a further 10 mins.
Pour in the tomato sauce, chickpeas, coconut milk powder, water and ¾ of the natural yoghurt. Simmer for a further 15 mins to infuse the flavours.
4
Step 4
just before serving, stir in the fresh coriander.
5
Step 5
To finish, drizzle the remaining yoghurt over the curry and serve with warm mini naan bread.