Add 1 tablespoon Olive oil to a large pan and add 1 Onion, 4 Garlic clove and 30 g Fresh ginger and cook for 3 minutes until softened.
Add 400 g Chicken breast and cook for a further 3 minutes until browned.
Once the chicken is browned, add 0.5 teaspoon Red chilli flakes, 0.5 teaspoon Ground cumin, 0.5 teaspoon Ground turmeric, 0.5 teaspoon Ground cinnamon and 0.5 teaspoon Ground coriander to the pan and mix well and cook for 1 minute.
Add 400 g Chopped tomatoes and 2 tablespoon Tomato puree and gently simmer for 20 minutes until the chicken it cooked through.
Stir through 4 tablespoon Greek yogurt and 30 g Fresh coriander (cilantro) before serving.
Notes
If you like your curries spicier, add an extra sprinkle of chilli flakes before serving.
Don't have all the different spices? Just use 2 tablespoon of curry powder or curry paste instead. Or if you have Garam Masala, you can use that.
Make the curry a little more indulgent by stirring some cream through just before serving.
Make sure you only cook the chicken until it is just cooked, so it stays nice and juicy. If it is cooked for too long then it will become rubbery and dry.
Add a portion of vegetables to this easy chicken curry by throwing in some chopped spinach a few minutes before the curry is finished.
Don't like chicken? You could use any vegetables instead, or use tofu or king prawns.
Try leftovers in a wrap with some grilled halloumi or on top of a baked potato.
Why not halve the amount of chicken and add some chickpeas instead.
Try stirring in some spinach a few minutes before serving for an iron boost.
Add a little crunch to this curry by serving with some cashew nuts on top.
You can give this an extra protein boost by adding some quick cook lentils at the same time as the tinned tomatoes.
If you want a smooth sauce, then you could swap the tinned tomatoes for passata.