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Mix 2 tsp turmeric, 2 tsp finely grated ginger, the zest and juice of 1 lemon together and toss 600g chicken (cut into large chunks) into this to coat.
Heat 1 tbsp olive oil in a large pan and cook 1 finely chopped onion and 1 tsp finely chopped garlic until soft and starting to colour to a golden brown – about 5 minutes.
Add 2 tbsp curry powder and 1 tbsp tomato purée and cook for 3 minutes, then add the chicken and cover with 200ml chicken stock. Cook for 15-20 minutes until a knife goes easily through the chicken.
To finish, stir through 150g natural yoghurt and finish with a handful of chopped coriander and a handful of chopped mint.
Serve with naan or basmati rice.