Vegetable oil
2 onions, finely chopped
3 garlic cloves, very finely chopped
1 tbsp fresh ginger, very finely chopped

we used small tomatoes

300ml chicken stock
leftover roast chicken, roughly chopped
salt and freshly ground black pepper
2 tbsp plain yoghurt
steamed rice, to serve
fresh coriander, chopped, to serve
2 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
half tsp ground cardamom
half tsp ground cinnamon
half tsp ground turmeric
half tsp ground chilli powder (or to taste)

Heat about two tablespoons of vegetable oil in a large heavy-based saucepan. Gently fry the chopped onion together with a pinch of salt for about 15 minutes until softened. Add the garlic and ginger. Continue to gently fry for another two to three minutes, stirring occasionally.

Add the spices and ensure that they are well mixed with the onion. Continue to gently fry for another three minutes, stirring occasionally. 

Add the (chopped if you use big ones) tomatoes. Stir well and cook for another minute or so. Add the chicken stock. Bring to the boil and simmer for 10 to 15 minutes so the flavours infuse. 

Add the roasted chicken and warm through. Dollop in about 2 tablespoons of plain yoghurt. Gently warm through so that it doesn’t curdle.

Serve with steamed rice and sprinkle over a little fresh coriander and more tomato.

Tip: Don’t have all the spices? Just use two teaspoons each of garam masala, ground coriander and ground cumin. This is also a good dish for using up a few odds and ends of vegetables. If they are raw, add them in with the chopped tomatoes, and if they are already cooked, add to the pot at the same time as the chicken. (Rachel Kelly inThe Guardian)