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Preparation Time 30 minutes
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
- 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.
- Stir in the tomato puree, ground almonds and allow to simmer for 5 minutes, then turn down the heat.
- Add the yoghurt, double cream and mix well, then allow to warm through.
