Ingredients

• 4 chicken breasts
• skinned
• boned and cubed
• 2.5cm/1in piece of fresh root ginger
• finely chopped
• 2 garlic cloves
• finely chopped
• 1 tsp chilli powder
• sea salt and freshly ground black pepper
• 2 tbsp chopped fresh coriander
• plus extra to garnish
• 1 lime
• juice only
• 2 tbsp vegetable oil
• 1 onion
• finely chopped
• 1 red chilli
• seeds removed and finely chopped
• 1 tsp ground turmeric
• 200ml/7fl oz double cream
• ½ lemon
• basmati rice
• cooked according to packet instructions
• naan bread

Directions

• Put the chicken breasts in a large bowl and mix with the ginger
• garlic
• chilli
• salt
• pepper
• coriander
• lime juice and 1 tablespoon of the oil. Set aside for at least 5 minutes to allow the flavours to develop.
• Heat a heavy-bottomed shallow pan and
• when hot
• add the chicken. Cook for 8-10 minutes until the chicken is browned on all sides.
• Meanwhile
• heat the remaining oil in a large pan and cook the onion and red chilli for 5-6 minutes until golden brown. Add the turmeric and cook for 1 minute. Stir in the cream and cook gently for a couple of minutes.
• Add the chicken to the creamy sauce and simmer for 5 minutes
• or until the chicken is cooked through. Check for seasoning
• and add lemon juice to taste.
• Garnish with fresh coriander and serve immediately with rice or naan bread.