Creamy masala chicken

Ingredients

• 4  chicken breast boneless skinless cubed
• 1 piece ginger fresh peeled chopped
• 2  garlic clove chopped
• 1 tsp chili powder 
• 2 tbsp cilantro leaves fresh chopped
• 1  juice of lime 
• 2 tbsp vegetable oil 
• 1  onion 
• 1  to 5 chilies red
• 1 tsp turmeric 
• 284 ml double cream 
• 0.5  juice of lemon 
• 4 servings naan breads 

Equipment

• bowl
• frying pan

Directions

1. Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.
2. Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.
3. Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft.
4. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.
5. Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice.
6. Serve with rice and naan bread.