1 onion 2 cloves of garlic 2cm piece of fresh ginger 100ml natural yoghurt 4 chicken fillets 2 tbsp vegetable oil ½ tsp chilli powder 2 tsp turmeric 2 tsp cumin 2 tsp coriander 40g butter Pinch of cinnamon Pinch of salt 2 tbsp cream 250ml chicken stock
Method
1. Cut the chicken into small pieces. Place in a bowl with yoghurt, garlic and turmeric. 2. Dice the onion. Peel and grate the ginger. 3. Using a pot, melt the butter and add the onion. Cook for 2 minutes. Add in the chilli and ginger and cook for 1 minute. Add the remaining spices. 4. Add the stock and cook for 5 minutes until the liquid has reduced. 5. Add the chicken marinade and cook for 5 minutes 6. Stir in the cream and cook for 5 minutes occasionally stirring.
Garnish with flaked almonds and serve with brown rice.