1 Chicken Breast
160ml Coconut Milk
1/3 Chicken Stock Cube, Dissolved in 25ml Water
1/2 Tbsp Freshly Grated Ginger
1/4 Tsp Ground Coriander
1/2 Tsp Garam Masala
1/4 Tsp Turmeric
1/4 Tsp Black Pepper
Salt to Taste
25g Plain Yoghurt
1/2 Yellow Onion, Chopped Fine
2 Cloves Garlic
1 Bay Leaf
1 Tbsp Butter
2 Tbsp Ground Almonds
1 Tsp Lemon Juice

Garnish With Fresh Cilantro.


1. Chop Chicken into bite sides chunks and mix together with Yoghurt. Marinade for 1 hour.

2. Heat Butter in Pan and add remaining Spices, then heat on low for 1 minute.

3. Add Onion, Ginger and Garlic and cook on medium for 5 minutes.

4. Add Marinaded Chicken and cook for a further 5 minutes on medium.

5. Add Coconut Milk, Stock, Bay Leaf and Ground Almonds and mix together. Cook for another 20 minutes. Uncover for the last 10 minutes.

6. To Serve remove Bay Leaf and stir in Lemon. Pour over Rice and top with Coriander Leaves.


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