Shopping list:

• 400g chicken breast fillet cut into bite sized pieces
• 80ml coconut milk
• 100g full fat (3%) yoghurt
• 40 ml tomato juice
• 2 tbsp Royal Ghee
• Salt & pepper
• 1 tsp Schani Curry spice mix 

Preparation

Heat a pan under medium heat with the ghee and saute the chicken for 2 minutes Add the Schani spice mix and brown slightly for around 10 seconds. Finally deglaze the pan with the yoghurt, tomato juice and coconut milk. Reduce slightly and season with salt / pepper. Arrange on a plate with a spoonful of yoghurt.