Put 1/2 small onion, 1/2 bell pepper, 1 tbsp curry, 1 tbsp turmeric, 1 tsp cinnamon, 1/2 tsp cardamom and pepper in a food processor, process and make a paste.
Put olive oil in a pan and once very hot, add 2 or 3 diced chicken breasts and brown. Remove the chicken and set aside.
In the same pan, add more olive oil and the onion paste. Cook for a few minutes and add 1/2 cup of white wine. Allow to boil for 2 or 3 minutes and add a can of preserved tomatoes, 1/2 cup of water and cook for 8 to 10 minutes.
Add 1 jar of coconut milk, 1 natural yogurt, 1 tablespoon of peanut butter and the chicken. It will be ready when the chicken is cooked.
Decorate with pomegranate arils which really give an incredible touch of color, taste and texture! Try it if you can.
Recipe by: @valenmacauliffe