400g Malay Curry Paste

300g chopped tinned tomatoes

200g thick yoghurt

300g coconut milk

1.2kg diced chicken thigh

200g diced red pepper

200g sliced carrots

200g diced white potato

30g chopped coriander

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Optional: 10 bananas, to serve

1. Heat a lidded pot to medium heat. Add a drizzle of oil then Malay Curry Paste; stir fry for 1-2 mins until fragrant.

2. Add tinned chopped tomatoes and yoghurt; mix well. Add potato and carrots; cover with lid and simmer for 10 mins.

3. Uncover; add red pepper, chicken and coconut milk mix well. Cover and cook for 20 mins until cooked.

4. Uncover and stir well; simmer for a further 10-15  mins until sauce thickens. Stir in chopped coriander. Serve with rice and a banana!