Cube chicken breats and mix in yoghurt with tumeric, chilli and corriander. Refigerate whilst preparing curry sauce.

To make curry sauce; gently fry onion in medium saucepan for 5 mins until soft and slightly golden. Add garlic, ginger, chilli and pepper and stry fry for two more minutes. Turn off heat and stir in cumin, chilli and ground corriander, mix and leave for 1 minute.

Transfer mixture to high sided bowl / meausring jug. Add cold water to cover mixture and user hand blender to mix into a puree. Add can of tomatoes and chopped corriander process until smooth. Wipe saucepan clean with kitchen towel and return sauce to pan, fill tomatoe can halfway (200ml) with water and add to sauce mixture, bring gently to the boil. Once sauce begins to boil, reduce to simmer and add garam masala, leave to simmer for about 20 minutes or when sauce reduced by a half. (Tip sauce is ready when it starts to bubble)

Whilst sauce is reducing heat grill to a medium/high heat. Place chicken/yoghurt mixture on a foil lined baking tray and grill for 5-10 minutes until slightly charred.

Warm vegtable oil in a wok or heavy bottomed saucepan,add mustard seeds, and cover pan until seeds have popped, add garlic and ginger and stir fry for 30 seconds, then add onion and fry for a further 2 minutes until soft. Mix in chicken and curry sauce, warm through gently for 10 minutes.

Serve topped with fresh corriander.