Ingredients
Preparation
5 mins Prep Time 20 mins Cook Time
5 mins Prep Time
20 mins Cook Time
Heat 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.
Dissolve 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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