1 clove of garlic - roughly chopped
1 small onion - chopped
50ml/2fl oz of skimmed milk
2 teaspoons of sunflower margarine
2 chicken breasts - cut into strips
1-2 teaspoons of korma spice powder or mild curry powder
1 tablespoon of ground almonds
50g/2oz of half-fat crème fraiche
a handful of fresh coriander - chopped
anglesey salt
black pepper

METHOD

Put the garlic, onion and milk into a food processor and process to make a paste. This gives a coconut-like texture*. Melt the margarine in a large pan or wok and cook the chicken, taking care not to over-brown. Place on one side on a plate. Add the onion paste to the pan and cook gently for 2 minutes, until softened. Return the chicken to the pan and sprinkle in the korma spice/curry powder and the almonds. Season and simmer for a further 3- 4 minutes. Finally, stir in the crème fraiche, return to a simmer and serve with fresh coriander and rice.

* Dudley's Tip: For a richer taste, finely chop the garlic and onion. Heat low fat oil spray in a pan, and gently sauté the garlic and onions until soft

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