Creamy masala chicken

Ingredients

·         4 boneless, skinless chicken breast, cubed

·         3cm piece fresh root ginger, peeled and chopped

·         2 garlic clove, chopped

·         1 tsp mild chilli powder

·         2 tbsp fresh coriander, chopped

·         juice of 1 lime

·         2 tbsp vegetable oil

·         1 onion

·         1 red chilli 

·         1 tsp ground turmeric

·         284ml carton double cream

·         juice of ½ lemon

·         basmati rice and naan bread, to serve

Method

1.    Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.

2.    Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.

3.    Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.

4.    Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread.