Heat rapeseed oil in a frying pan then fry the onions until they start to caramelize.Add the garlic, ginger, coriander, cumin, cinnamon and garam masala then fry for a further minute.Sprinkle in the turmeric then add the tomato paste, tinned tomatoes, and water, then stir well. Before the sauce reheats, empty into a blender and blend until super smooth, then pour back into the pot and reheat over a medium heat.Cut the chicken breasts into baby-sized chunks and add to the sauce, or if making vegan add the chickpeas instead.Add the peppers and stir well, then cook until the chicken is soft and tender. Roughly 35 minutes.Stir in the almonds, coconut, and greek yogurt, then season with a little pepper. (You can add salt to the grown-ups plates)Serve with rice and sprinkle with some fresh coriander and 2 Ingredient Naan Bread.

Slow Cooker optionCook for approx 4 hours on a medium to high setting.