Serves 2

8 pitted black olives

6 tbsp natural yoghurt

2 tsp garlic paste

1 tsp ginger paste

1 tbsp tomato puree

1 tsp paprika

1 tsp garam masala

250g chicken fillets, cubed

1 tbsp olive oil

1 small onion, chopped

3 tomatoes, skinned, de-seeded and cubed

2 tbsp double cream

Chopped fresh coriander


    • Mix the yogurt, garlic, ginger and chilli paste with the tomato puree, paprika and garam masala. Add a pinch of salt and leave to marinate for half an hour.
    • Heat oil in a frying pan, lift the chicken from the marinade, add to the pan and sauté for 5 mins. Add the onion and sauté for a few seconds. Keep stirring until golden brown.
    • Add the marinade, tomatoes and gently heat, stirring until mixed. Simmer gently for 5 mins. Stir in the cream, coriander and olives and serve garnished with more coriander if liked.