Quick Chicken Curry

3 Tbsp sunflower oil

4 large skinless chicken breasts, sliced into 2cm strips

Salt and freshly ground black pepper

2 large onions, finely chopped

1 Tbsp finely grated fresh ginger root

2 garlic cloves, crushed

½ red chilli, deseeded and finely chopped

½ Tsp ground cardamom

¼ Tsp ground cloves

1 Tbsp medium curry powder

1 Tbsp turmeric

1 Tsp ground cumin

1 Tbsp plain flour

450ml chicken stock

2 Tbsp mango chutney

100ml double cream

Heat 2 tablespoons of oil in a deep frying pan.

Season the chicken strips and brown quickly all over until sealed (you may need to do this in batches adding the third tablespoon of oil, if needed).

Remove with a slotted spoon to a plate.

Add the onions and fry for a few minutes, then cover, lower the heat and fry for 10 minutes, until softened.

Remove the lid, increase the heat and add the ginger root, garlic and chilli and fry for 1 minute.

Sprinkle in the ground spices and fry for a few minutes more.

Sprinkle over the flour then stir in the stock and bring to the boil, until thickened.

Add the mango chutney and return the chicken to the pan.

Season with salt and pepper. Lower the heat, cover and simmer for 5-10 minutes or until the chicken is tender.

Add the cream and serve hot.