• 450g Chicken Breast
• 4tbsp Ghee (or butter, olive oil or avocado oil)
• 100g Onion
• 1tsp Ginger Paste
• 1tsp Garlic Paste
• 1/2tsp Turmeric
• 1tsp Corriander
• 1tsp Cumin
• 1tsp Garam masala
• 1tsp Chinese 5 spice
• 100g Tomato Paste
• 2tbsp Almond Meal
• 1tsp Chicken Stock Powder

Cut each breast into equal size strips or chunks and fry in a large fry pan with 1tbsp of the ghee until browned. Remove chicken from the pan but leave any oil and juices in the pan.

Add remaining ghee and fry onions until soft and starting to colour. Add ginger and garlic pastes and spices. Cook out spices for 1 minute until fragrant.

Add tomato paste and powdered stock to pan and stir through spice mix.

Return the chicken to the frying pan, adding any resting juices that have formed.

Pour in enough water to create a sauce that coats the chicken (about 1 cup).

Sprinkle almond meal over sauce and simmer for 10 – 15 minutes, or until the sauce has reduced, stirring occasionally.

Garnish with fresh coriander and a swirl of cream