Creamy masala chicken

• chicken breasts↗4 boneless, skinless

  cubed

• root ginger↗3cm piece fresh

  peeled and chopped

• garlic clove↗2

  chopped

• mild chilli powder1 tsp tsp
• fresh coriander2 tbsp tbsp

  chopped

• lime↗juice of 1

  juice of 1

• oil2 tbsp tbsp
• onion↗1
• red chilli↗1
• ground turmeric↗1 tsp tsp
• carton double cream↗284ml ml
• lemon↗juice of ½

  juice of ½

• basmati or cauliflower rice↗

  and naan bread, to serve

Step-by-step instructions

1. 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. 2

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

3. 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. 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 or with cauliflower rice for a keno-friendly version.