• 25 g (1 oz) butter
  • 4 boneless, skinless chicken breasts, cubed
  • 1 onion, quartered
  • 3.5 cm (1½ inch) piece root ginger, sliced
  • 3 garlic cloves, sliced
  • 1 hot red chilli, sliced, including seeds
  • 1 teaspoon cumin seeds, roughly crushed
  • 1 teaspoon coriander seeds, roughly crushed
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 2 teaspoons garam masala
  • 300 ml (½ pint) chicken stock (see page 10)
  • 150 ml (¼ pint) double cream
  • 4 tablespoons fresh coriander, chopped, plus extra to garnish
  • juice of ½–1 lemon

Heat the butter in a saucepan, add the chicken and fry for 3 minutes. Finely chop the onion, ginger, garlic and chilli in a food processor or with a knife. Add to the chicken and fry for 5 minutes, stirring until lightly browned.

Mix in the spices and cook for 3–4 minutes until well coloured. Stir in the stock and cream, then simmer for 10 minutes, stirring occasionally until the chicken is tender.

Stir in the chopped coriander and lemon juice to taste. Cook for 1 minute, then garnish with extra coriander. Serve with rice and naan bread.

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