Yogurt Marinated Chicken and Chickpea Curry

1. In a large bowl, combine the chicken, Yeo Valley Whole Milk Natural Yogurt, garam masala, cumin, paprika and lemon juice. Mix well to coat the chicken evenly, then cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavours to develop and help tenderise the meat.

2. Preheat the oven to 180°C fan. Line a baking tray with parchment paper and arrange the marinated chicken in a single layer. Bake for 20 minutes, turning halfway through, until golden and cooked through.

3. Meanwhile, heat a drizzle of olive oil in a large frying pan or shallow casserole over a medium heat. Add the onion and cook for 4 to 5 minutes until softened. Stir in the garlic, ginger and garam masala, and cook for a further 1 to 2 minutes until fragrant.

4. Add the tomato purée and cook for 1 minute, then pour in the chicken stock and stir in the chickpeas. Bring to a gentle simmer and cook for 10 minutes.

5. Finally add the cooked chicken, remove the curry from the heat and gently stir through the Yeo Valley Greek Style Natural Yogurt.

6. Serve with rice or yogurt flatbreads, topped with fresh coriander and a swirl of kefir, if desired.

Weaning Tip: For little ones early in the weaning journey either use a stick blender to blend the curry or use the back of a fork to crush the chickpeas.

Weaning Tip: Yogurt is great to add to curries for children to create a creamy and mild sauce. Perfect for little ones exploring new flavours and for children a little apprehensive about trying spices.