Butter Chicken with Easy Yoghurt Flatbread

Place chicken in a ceramic bowl. Add half of the curry paste and 1/2 cup yoghurt. Stir until well coated. Chill for 30 minutes, if time permits.

Thinly sliced half of the onion into rounds and reserve. Finely chop remaining onion. Heat oil in a large, deep heavy-based frying pan over medium heat. Add chopped onion and remaining curry paste. Cook, stirring, for 2 minutes or until fragrant. Add chicken and cook, stirring, for 4 minutes or until browned. Stir in tomato paste and stock. Bring to the boil. Reduce heat to medium-low and simmer for 15-20 minutes or until chicken is cooked through. Remove from heat. Stand for 5-10 minutes before stirring through 2 tbs remaining yoghurt.

Meanwhile, to make the flatbread, combine flour and yoghurt in a large bowl. Season well. Using clean hands, mix ingredients until a shaggy dough forms. Dust a clean work surface with extra flour. Turn out dough onto floured surfaced and knead until smooth, then shape into a ball. Divide dough into 8 portions, then roll each portion out into an 18cm-long oval.

Lightly grease a non-stick frying pan with oil and heat on medium-low heat. Cook flatbreads, in batches, for 1 minute on each side or until golden-brown.

Divide curry among bowls. Top bowls with cucumber, reserved onion, coriander and remaining yoghurt. Season with freshly cracked black pepper. Serve with flatbread.