Chicken Tandoori with Raita

• Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion and chicken for 3 minutes. Season with salt.
• Add the garlic and the bell pepper and fry for 3 more minutes. 
• Add the tomato, the tandoori paste* and yellow curry spices and fry for 1 minute. 
• Turn the heat to low, add the water, honey and crumble in the stock cube [see pantry for amounts] and simmer for 6 minutes, covered. Season with salt and pepper.

*Take care, this ingredient is spicy! Use as preferred.

• Finely chop the cucumber
• Finely chop the coriander.
• For the raita, mix the cucumber with half of the yogurt, half of the coriander (see Tip) and the vinegar in a small bowl. Season with salt and pepper.
• Turn off the heat and stir the rest of the yogurt into the frying pan.

Tip: you can also serve the coriander separately so as to allow everyone to garnish as preferred.