Spiced, Creamy Chicken Casserole

Heat the oil in a large pan. Add the chicken and brown it on all sides for 6–8 minutes over a medium heat. Remove and set aside on a plate.

Cook the mushrooms in the pan for 5 minutes until golden brown, stirring regularly.

Add the garlic, curry powder or paste and turmeric and cook, stirring, for 1 minute.

Add the stock, tomato puree, salt and sugar. Mix well and add the chicken. Bring to a boil, then turn down the heat, cover and simmer for 30-40 minutes, until the chicken is cooked. To test if the chicken is cooked -insert a skewer or knife into the chicken - the juices should run clear with no trace of pink.

Remove the chicken and set aside on a plate.

Heat the sauce over a high heat and boil for 2–3 minutes until reduced and thickened. Take the pan off the heat and cool slightly. Stir in the yoghurt. Check the seasoning, then return the chicken to the pan and stir well.