Chicken and coconut curry

1
Set a large saucepan with the olive oil over a medium heat.
2
Add the chicken and cook for 5-6 minutes, until coloured all over. Remove from the pan with a slotted spoon.
3
Add the onion to the pan and sauté for 6 minutes, until beginning to soften and turn transluscent. Stir through the garlic, ginger and chili. Cook for a further 2 minutes.
4
Add the curry leaves and spices and cook for 2 minutes more, then stir in the tomato paste, sieved tomatoes and coconut milk.
5
Return the chicken to the pan and bring to a gentle simmer. Continue to cook for 10-15 minutes, until the chicken is cooked through.
6
Ladle into a large serving dish and top with the yogurt, red onion, coriander and chili flakes just before serving.

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