1in/2.5 cm peice of ginger
3 cloves garlic
1/4pint/142ml stock made with chicken bovril
4 chicken breasts
1tbsp ground coriander
1 cinnamon stick
5 cardamon pods
salt and freshly ground pepper
Juice of 1 lemon
1oz/28g grated creamed coconut
5oz/142g very low fat natural yogurt
0.5oz/14g toasted flaked almonds
A small handful of fresh coriander
1) Roughly chop the onions, ginger and garlic. Place in a food processor and blend for a few secs to form a smooth paste. Adding a drop of water will help. Transfer to a frying pan and add the stock. Bring to the boil and simmer gently for 5 mins, stirring often.
2) Cut the chicken into chunks. Add to the onion mixture and cook, stirring often, for a further 5 mins, or until the chicken is coloured all over. Stir in the spices, seasoning and lemon juice. Add the coconut and cook gently stirring occasionally for 10 mins.
3) Gradually add the yogurt, a spoonful at a time, stirring continuously. Cook for a further min until thick. Pour in 1/4 pint of water and simmer gently for 15-20 mins, stirring occasionally, until the chicken is cooked through.
4) Discard the cinnamon stick and cardamon pods. Trasnfer to warmed serving plates. Sprinkle with the flaked almonds and coriander.