Cut chicken into 3cm cubes and place into a ceramic bowl. Add 2/3 cup of curry paste, yoghurt and half garlic. Stir to coat.

Refrigerate for 1 hour.

heat oil in large heavy-based saucepan over medium heat.

Add remaining garlic and cinnamon stick. Cook, stirring for 2 minutes our until fragrant.

Add remaining 1/3 cup curry paste, tomato puree, stock powder and water to saucepan.

Bring to boil over high heat.reduce heat to medium low. Simmer for 5 minutes.

Add chicken and curry paste mixture to saucepan. Simmer, stirring occasionally, for 10 minutes.stir in cream.

Cook for a further 5 minutes our until chicken is cooked through. remove cinnamon stick.

Serve with naan bread.