This was originally a recipe that I grabbed off the internet, so long ago that I don’t even remember where. It’s had a few modifications over time however and is now perfectly delicious. I present it to you here. Ingredients 1kg of chicken breast (or thigh if you prefer the flavour) 500g of plain yogurt Curry powder (I like to use Keens) One large brown onion or two medium onions, roughly diced One large capsicum or two medium, cut into small pieces A jar of minced garlic A jar of minced ginger One 400g tin of diced tomatoes Butter Oil One packet of S&B Golden Curry (I think medium heat tastes best, but go for mild if you don’t have spice tolerance) Salt and Pepper Garam Masala (optional) Recipe Part 1 - Curry marinade Dice your chicken into bite sized pieces Sprinkle with salt, pepper and curry powder Place into a bowl and add in the yogurt, making sure to mix it through so that all the chicken is coated in yogurt. Put into the fridge for at LEAST 4 hours so prepare ahead of time. Part 2 - Putting it together Place a tablespoon of oil into a big pot and add your capsicum. Stir fry a little before adding a splash of water, putting a lid on it and turning the temperature down. Occasionally take the lid off and turn the temperature up to stir. Remove and set aside once soft and the outside is starting to score. Set the heat the medium low and add a dollop of butter, two tablespoons of minced garlic and one tablespoon of minced ginger. Stir and cook until fragrant. Add in the onion, stirring it in and turning the heat up to high. Add a generous amount of salt. Cook until the onion is at least soft and transparent, but the longer you leave it the better the curry will taste. Obviously, do not burn the onions. When ready, turn the heat OFF and add in two tablespoons of curry powder. Stir quickly to avoid burning the powder. Add the can of tomatoes in and stir Fill the empty can from the tomatoes with water and stir that in as well Turn the heat back to high and grab the curry marinade. Scrape all of it into the pot, stirring from the bottom up to incorporate everything. Leave the pot until it start to simmer, then put a lid on it. Simmer for 10 minutes. Turn the heat off. Break up the Golden Curry mix and stir the pieces in until they are incorporated. Add the capsicum back in Put the lid on and simmer for another 5 minutes. Serve with rice. Garam masala can be sprinkled on top for a little extra flavour This makes enough for 4-6 people depending on appetite, and leftovers keep well in the fridge and taste even better the next day. Let me know if you need help or if you make it!