• 2 tbsp oil
• 4 chicken breast pieces
• 2 onions
• 1 tbsp fresh ginger
• 2 crushed garlic
• 1 red pepper
• ½ tsp cardamon
• ¼ tsp cloves
• 1 tbsp curry powder
• 1 tbsp turmeric
• 1 tsp cumin
• 1 tbsp plain flour
• 450ml chicken stock
• 2 tablespoons mango pickle
• 100ml yogurt

1. Heat oil in a frying pan.

2. Add salt and pepper to the meat and seal quickly in the pan then plate it.

3. Fry the onions until soft about 10 minutes.

4. In with the ginger, pepper, garlic and any spices and sprinkle the flour over it. Then, mix in stock and simmer until thickened. (About 25 minutes and the meat should be cooked too).

5. Add the pickle and yogurt and squeeze with rice and bread to create the naan. Place 200g flour in a bowl with a dessert spoon of black onion seeds and form dough with the rest of the yogurt

6. Roll into thin rolls and fry for about 2 minutes each side in a frying pan until golden in colour.

Recipe by Gareth Richards, originally featured on Prynhawn Da.