A delicious creamy Cumin, Coriander and Chilli Chicken.

Ingredients

• 1 tbs oil
• 450g (1lb) boneless, skinless chicken breast, cubed
• 1 onion, sliced
• 2 tsp Schwartz Cumin Ground
• 1 tsp Schwartz Coriander Ground
• ½ tsp Schwartz Chilli Cooking Paste
• 1 chicken stock cube
• 25g (1oz) ground almonds
• 150g (5½oz) carton natural yoghurt

Method

STEP 1Heat the oil in a frying pan and fry the chicken and onion for 5-6 minutes until browned. Add the Spices and cook for 1 minute.

STEP 2Dissolve the stock cube in 150ml (¼ pint) boiling water and add to the pan with the almonds and yoghurt. Gently bring to the boil, stirring. Simmer gently for 2-3 minutes.

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This recipe uses

Cumin Ground

Coriander Ground

Chilli Cooking Paste