1 ½ pounds boneless, skinless chicken breast, sliced into 2-inch pieces
¼ cup Pompeian Smooth Extra Virgin Olive Oil, divided
2 tablespoons grated fresh ginger
3 teaspoons grated fresh garlic, divided
2 teaspoons ground cumin
1 teaspoon salt
¼ teaspoon cayenne pepper
1 medium onion, finely chopped
¼ cup tomato paste
1 cup heavy cream
¼  cup chicken broth



½ cup plain yogurt
Chopped fresh cilantro
2 naan flatbreads



  1. Put the chicken in a medium bowl with 2 tablespoons of the Pompeian Smooth Extra Virgin Olive Oil, ginger, 2 teaspoons of the garlic, cumin, salt and cayenne. Toss the chicken pieces well to coat with the oil and seasonings.
  2. Pour 1 tablespoon of Pompeian Smooth Extra Virgin Olive into large skillet and place over medium-high heat. Add the onion and cook 2-3 minutes, until softened.
  3. Add the chicken mixture to the pan. Cook 5 minutes, stirring frequently, until the chicken is no longer pink.
  4. Stir in the tomato paste and cook 30 seconds. Add the cream and chicken broth. Bring to a simmer. Cook 15-20 minutes, until the sauce has thickened.
  5. Preheat the oven to 350 degrees. Combine the remaining teaspoon garlic with the remaining tablespoon of Pompeian Smooth Extra Virgin Oil in a small bowl. Put the naan on a baking sheet. Brush the top of the naan with the oil and bake 10 minutes.
  6. Serve the soup in bowls, topped with a tablespoon of yogurt, cilantro and the warm naan on the side.