Recipe Method

1. Heat oil in a large pot. Add onion, garlic and spices. Stir-fry for 3-5 minutes or until aromatic.
2. Add tomato and coconut milk. Stir through and lower heat. Allow to simmer for 10 minutes, or until liquid has reduced by half.
3. Add chicken and season with salt and pepper. Mix through. Spread one side of each slice of bread with butter.
4. Place one slice at a time in jaffle iron, buttered side facing down. Spoon chicken filling on top.
5. Place second slice of bread on top, buttered side facing up. Close iron and trim off excess bread. Fry over low heat for 2-3 minutes per side, or until golden brown.
6. Remove from iron and make more jaffles with the rest of the bread and filling.
7. Serve warm with yoghurt.