A deliciously creamy curry that uses our thick and creamy Meadow Fresh Kalo Natural yoghurt.
Heat oil in a large non-stick pot or frying pan on medium-high. Add cumin seeds and toast for 30 seconds. Stir in onion and cook for 2-3 minutes, until just soft. Add garlic, ginger, garam masala, coriander, paprika, mustard seeds and turmeric. Cook for 1-2 minutes, until fragrant.
Season chicken with salt and pepper, add to pot and stir until well combined. Pour in chicken stock and simmer rapidly for 15 minutes, until chicken is cooked through. Reduce heat to very low.
Mix cornflour with a little of the yoghurt, until smooth. Stir in the rest of the yoghurt. Add to curry and stir until well combined and warm. Season to taste with salt and pepper.