4 chicken breasts, skinned, boned and cubed
A piece of (2.5cm) fresh root ginger, finely chopped
2 garlic cloves, finely chopped
1 tsp chilli powder
Sea salt and freshly ground black pepper
2 tbsp fresh coriander
1 lime, juice only
2 tbsp vegetable oil
1 onion, finely chopped
1 red chilli, de-seeded and finely chopped
1 tsp ground turmeric
300ml double cream
Half a lemon
Fresh coriander to garnish
To serve with:
Mahmood Basmati Rice
Place the chicken breasts in a large bowl and mix with the ginger, garlic, chilli, salt, pepper, coriander, lime juice and one tablespoon of the oil.
Set aside and 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 one minute.
Stir in the cream and cook gently for a couple of minutes.
Add the chicken to the creamy sauce and simmer for five minutes until the chicken is cooked through.
Check for seasoning, and add lemon juice to taste.
Garnish with fresh coriander and serve immediately with the rice and/or naan bread.