About this recipe:I produced this recipe by combining some known methods and ingredients, working with what I already had in my food cupboard and fridge. I am by no means an expert on curry making but was impressed with how well this turned out for me, so thought I would post it. Feel free to tweak as you feel necessary!
Mix together the garam masala and 2 tablespoons Greek yoghurt to make a marinade. Combine with the chicken, coat well and leave to marinate in fridge for at least an hour.
Fry the chicken in a large pan with oil, on a medium high heat, stirring regularly, until cooked through. Set the cooked chicken to one side.
In a food processor blend together the onion, red chilli and the garlic to make a textured sauce. Fry this for a few minutes in oil in the previously used pan, add the green pepper and fry for a few more minutes stirring regularly.
Add the cooked chicken back to the pan along with 300ml chicken stock; bring to the boil, then turn down to a gentle simmer.
Add the paprika, cumin and black pepper followed by the tomato puree. Simmer until thickened, about 10 minutes.
In the last minute of cooking, stir in the rest of the Greek yoghurt.
Serve with rice and naan bread.
My partner had this curry as it is written above, but I fancied something more sweet and sour so I added in a few chunks of pineapple and heated through for about a minute... very nice!