Ingredients
4 chicken breasts, skinned and boned
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground fennel seeds
1 tsp fenugreek powder
2.5ml/½ tsp turmeric
3 tbsp coconut powder mixed with 270ml/9fl oz warm water
2 cloves garlic, peeled and crushed
1 tbsp vegetable ghee or vegetable oil
90ml/3fl oz dry white wine
salt and freshly ground black pepper to taste
Method
1. Mix all the spices together and season with salt and pepper.
2. Roll the chicken breasts in the spices and shake off any excess.
3. Melt the ghee or oil in a heavy based frying pan. When sizzling, brown the chicken breasts (this will taken 3-4 minutes each side).
4. Add the coconut cream, crushed garlic and white wine.
5. Bubble gently for 15 minutes or until the chicken is cooked.
6. Remove the chicken from the pan and put on to a plate. Carefully pour over a little of the sauce.
