Cooking Time 20 minutes

Ingredients

• 4 Chicken Breasts
• Butter
• 3 Shallotts
• 4 Garlic Cloves
• 5cm/2 inch piece fresh ginger
• 2 tsp chilli powder
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 4 tbsp tomato puree
• 50 ml yeo valley natural yoghurt
• 150ml double cream
• 4 heaped tbsp of ground almonds

To serve: Brown basmati rice

Method

1. Cut the chicken breasts into pieces.  Heat the butter in a large pan.  Add the chicken, onions and garlic, fry until the chicken is cooked.  Once cooked add the ginger, chilli powder, turmeric, coriander and cumin and fry for a further minute.
2. Stir in the tomato puree, ground almonds and allow to simmer for 5 minutes, then turn down the heat.
3. Add the yoghurt, double cream and mix well, then allow to warm through.