Clodagh's Easy Chicken Curry

Instructions

1. Place a saucepan or casserole dish over a low heat and add the olive oil. Stir in the onion, garlic and ginger, cover and cook for two minutes. Next remove the lid and add the cumin, paprika, garam masala and tinned tomatoes. Stir and cook for two minutes.
2. Stir in the yogurt and chicken stock. Season with sea salt and freshly ground black pepper.
3. Lastly add the cooked shredded chicken and stir well – cook for ten minutes.
4. If you are using raw chicken, cook them separately in the oven. Once cooked slice or shred.