Cut the chicken into pieces and mix with the natural yoghurt, garam masala, turmeric and salt. Leave to marinate briefly so the spices spread well.
Cook the basmati rice. Meanwhile, soften the onion in olive oil until translucent, then fry the garlic and ginger briefly with it until fragrant.
Add the marinated chicken to the pan and brown it all over. It should colour on the outside but doesn't need to be cooked through yet.
Stir in the passata, coconut milk, garam masala, cumin, paprika and cinnamon. Bring everything to the boil, then simmer gently until the sauce is thick and creamy and the chicken is cooked through.
Season to taste with salt and pepper. If the sauce is too thick, stir in a small splash of water.
Serve with the basmati rice and scatter with fresh coriander.
Good to know
A dish like this warms you up straight away without being heavy. The sauce is creamy and well spiced, yet the flavours stay distinct. Just right when you want something savoury with little effort.
Swaps
Chicken breast → skinless chicken thighs (a little juicier, usually a little more iron and zinc). Natural yoghurt → Greek yoghurt (more protein, creamier marinade). Basmati rice → quinoa (more fibre and a little more magnesium). Coconut milk → cashew butter blended with water (usually a little less saturated fat, plus magnesium; contains tree nuts).
Allergens
Contains milk (yoghurt). Mildly spiced, the dish often suits children; in pregnancy, serve it thoroughly heated and use pasteurised yoghurt.
