Ingredients
- 4tbsp sunflower oil
- 1tsp coriander seeds, crushed
- 1tsp cumin seeds
- ½tsp each, black mustard seeds, fennel seeds, sesame seeds and fenugreek seeds
- 2 onions, finely diced
- 3 cloves of garlic, finely chopped
- 4 skinless, boneless chicken breasts, cubed
- 2 green chillies, sliced lengthways
- 1 tin of coconut milk
- 2tsp garam masala
- 2tbsp sultanas
- 2tbsp ground almonds
- 20 saffron strands (optional)
- 1tsp sugar
- Juice of 1 lime
- Salt and black pepper
- Some chopped fresh mint and coriander
1 Heat the sunflower oil and add the whole spices. Cook for 30 seconds, then add the onion and garlic.
2 Turn down the heat and cook for 15 minutes until the onions start to caramelise.
3 Add the chicken and chillies and turn around in the pan until it starts to take on a little colour.
4 Add the coconut milk, garam masala, sultanas, sugar, almonds and saffron, if using, and bring to a simmer.
5 Cook for 6-7 minutes until the sauce thickens and starts to coat the chicken, then add the sugar, lime, salt and pepper.
6 Add the mint and coriander and serve with basmati rice and naan bread.
