| Ingredients
2
tblsp olive oil
2
onions, chopped
2
cloves garlic, crushed
2
tsp grated fresh ginger
1
green chilli, seeded and finely chopped
¼ tsp cardamom seeds, crushed
1 tsp ground turmeric
2 tblsp plain flour
1½ cups chicken stock
½ cup cream
2 double chicken breast fillets, cubed
flaked almonds
|
Method
Heat
the olive oil in a wok or deep frying pan and cook the chopped onions until
soft and transparent. Add the garlic, ginger and chopped chilli. Cook for
1 minute, then add the ground cardamom seeds and turmeric. Cook for 1 minute,
stir in the plain flour, and cook for another minute. Add the cubed chicken
breasts and toss to coat with the other ingredients. Gradually add the
chicken stock and cream, stirring continually until the sauce has thickened.
Reduce heat and simmer for 10 minutes. Serve scattered with toasted almonds. |
