1. Cook the Chicken: Dust chicken with ½ tsp salt and the flour. Heat 2 tbsp oil in a heavy-based frying pan over medium-high heat. Sear chicken for 1 minute per side until golden brown. Remove and set aside.
2. Build the Base: Add remaining 1 tbsp oil to the pan. Stir in carrots and remaining ½ tsp salt, cooking for 5 minutes until softened and slightly caramelised. Add raisins and cherry tomatoes, cooking for 3 minutes until the tomatoes start to burst.
3. Add the Curry Paste: Stir in Shemin’s Indian Curry Paste and fry for 30–60 seconds until fragrant. Pour in water/stock and 1 tbsp yoghurt. Bring to a gentle simmer.
4. Finish the Chicken: Return chicken to the pan, coating in the sauce. Simmer for 3–4 minutes until cooked through and the sauce thickens. Squeeze over lemon juice.
5. Serve & Enjoy: Drizzle with the remaining yoghurt, swirl through the sauce. Scatter with parsley or coriander and a crack of black pepper. Serve with rice, bulgur wheat, or naan.

Tips

• Add Greens – Stir in spinach or peas at the end for extra colour and nutrients.
• Nutty Twist – Sprinkle with toasted cashews or almonds before serving.
• Prep Ahead – Cook the base (carrots, raisins, tomatoes, curry paste) in advance, then just add chicken and yoghurt before serving.