Ingredients
Metric and US measurements are approximate conversions; ingredient densities vary. Double-check temperatures and cooking times when changing portions.
Method
Mix chicken with yoghurt and half the curry paste; leave for 15 minutes while you prepare the sauce.
Heat a large pan with oil. Cook the chicken in batches until lightly coloured, then transfer to a plate.
Soften onion for 6 minutes; add garlic, ginger and remaining paste for 1 minute. Add tomatoes and simmer 10 minutes.
Return chicken to the pan and simmer until fully cooked through, about 12–15 minutes depending on dice size.
Stir in cream, heat gently and serve with rice.
Food safety: ensure poultry is fully cooked, handle raw meat separately, and check packaging for allergens. Times are estimates and ovens vary.