2 Herb Fed free range chicken breasts cubed
50g Almond flakes
50g dried apricots diced – these can have been soaked in water overnight if you wish.
1 tsp garlic paste
2 chicken stock cubes mixed with 100ml water
3 tbsp curry powder (we use medium but if you want more heat use a hot one)
2 tbsp mango chutney
300ml crème fresh
- Fry the chicken in a pan until golden and then add in the garlic paste and curry powder and mix thoroughly for 30 seconds.
- Add the mango chutney, sultanas, apricots and the stock, and bring to a simmer for 5-8 minutes.
- Add in the crème fresh and mix to combine. Season to taste and add in the almonds and chopped coriander to finish.
- Enjoy with rice and a naan.