Start the night before
In a food processor or with a stick blender puree together:
1 tsp ground ginger
3 cloves garlic
150g thick natural yoghurt
half a fresh chilli, including seeds
2 onions
1 tbsp ground corriander
1 tsp turmeric
175g creamed coconut grated
quarter tsp salt
2 – 3 tbsp ground almonds
juice half a lemon
pour the smooth mixture over three chopped chicken breasts and marinate in the fridge overnight.
Next morning put in a non stick saucepan and stew until the sauce has lost its firiness and the chicken is cooked.
Stir in a small tub of thick creamor creme fraiche and warm through.
Serve with basmati rice