- 125 grams Chicken Breast
- 50 grams Diced Onion
- 1 cloves Crushed Garlic
- 4 grams grated fine Ginger
- 2 pods Cardamom
- 1 stick Cinnamon
- 1/ 2 teaspoon Garam Masala
- 1/ 4 teaspoon Ground Nutmeg
- 50 grams Natural Yogurt
- 25 milliliter Semi Skimmed Milk
- 1 pinch Chilli Flakes
- 1/ 2 teaspoon Flaked Almonds
- 1 Handful chopped Coriander
Heat a frying pan or wok with a few sprays of fry light. Once hot add the onions and reduce to a medium heat. Cook for around 10 minutes, stirring regularly to stop them catching. You want them to turn to a caramel brown colour
Remove from the heat and transfer half the onions to a blender. Blend together with the garlic and ginger and 2 tbsp of water to a light paste.
Put the remaining onions back on the heat and add the cardamom and cinnamon. Stir for a minute or two to release the flavours.
Add the chicken, the garam masala and the nutmeg and mix together well. Add the yogurt a little at a time, stirring well to mix it in fully. Then add the milk and 40ml of water
Bring to a boil and then reduce to a simmer for 15 minutes. Add the chilli flakes and coriander and cook for another couple of minutes.
Serve with the flaked almonds over the top. Beautiful with a side of rice or naan bread.