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. 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 on a bed of rice and scatter with toasted almonds.

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