INGREDIENTS
4
British chicken breast
2
Brown onions
1/4 tsp
Chilli, mild powder
2 tsp
Coriander, ground
1
Coriander, fresh leaves
300 milliliters
Chicken stock, hot
4 tsp
Ginger and garlic paste
2 tbsp
Mango chutney or 2 tsp caster sugar
1 tsp
Turmeric, ground
2 tbsp
Sunflower or vegetable oil
1 tbsp
Almonds, toasted flaked
2 tsp
Cumin, ground
40 g
Butter
100 milliliters
Double cream