Ingredients
4 chicken breast fillets (around 600g)
2 tbsp sunflower or vegetable oil
2 brown onions, coarsely grated or very finely  almondsbrownedchoppedfoilfreshly cooked ricefrying panground cinnamonloosenmedium-highreducedseasonstirringtspyogurt
4 tsp ginger and garlic paste
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
¼ tsp mild chilli powder
2 tbsp mango chutney or 2  almondsbrownedchoppedfoilfreshly cooked ricefrying panground cinnamonloosenmedium-highreducedseasonstirringtspyogurt caster sugar
300ml hot chicken stock
100ml double cream
1-2 tbsp toasted flaked almonds, to garnish (optional)
fresh coriander leaves, to garnish (optional)


If you don't have brown onions, try using white, red or spring onions

Method
1) Cut each chicken breast into small chunks (roughly 2.5cm) and  almondsbrownedchoppedfoilfreshly cooked ricefrying panground cinnamonloosenmedium-highreducedseasonstirringtspyogurt generously with freshly ground black pepper. Heat 1 tbsp oil in a large nonstick  almondsbrownedchoppedfoilfreshly cooked ricefrying panground cinnamonloosenmedium-highreducedseasonstirringtspyogurt or wok and fry the chicken over a  almondsbrownedchoppedfoilfreshly cooked ricefrying panground cinnamonloosenmedium-highreducedseasonstirringtspyogurt heat for 5-6 mins, turning occasionally. Transfer the chicken to a plate using a slotted spoon or spatula and return the pan to the heat. Keep the chicken warm by covering in  almondsbrownedchoppedfoilfreshly cooked ricefrying panground cinnamonloosenmedium-highreducedseasonstirringtspyogurt or placing in the oven on a low heat.
2) Add the remaining oil, butter and onions to the pan and cook over a medium heat,  almondsbrownedchoppedfoilfreshly cooked ricefrying panground cinnamonloosenmedium-highreducedseasonstirringtspyogurt often, for 10 mins, or until the onions are soft and lightly  almondsbrownedchoppedfoilfreshly cooked ricefrying panground cinnamonloosenmedium-highreducedseasonstirringtspyogurt. Stir in the ginger and garlic paste and ground spices and cook, stirring continuously, for a further 1 min.
3) Add the mango chutney and stock to the spiced onions and bring to a simmer. Cook for 5 mins or until the liquid has  almondsbrownedchoppedfoilfreshly cooked ricefrying panground cinnamonloosenmedium-highreducedseasonstirringtspyogurt by roughly half, stirring regularly. (For an extra smooth sauce, blitz the mixture with a blender.)
4) Return the chicken to the pan with the onions, add the cream and simmer gently, stirring occasionally, for 5-6 mins, until the chicken is piping hot and cooked through. Add a splash of water to  almondsbrownedchoppedfoilfreshly cooked ricefrying panground cinnamonloosenmedium-highreducedseasonstirringtspyogurt the sauce if necessary.
5) Garnish the curry with toasted flaked  almondsbrownedchoppedfoilfreshly cooked ricefrying panground cinnamonloosenmedium-highreducedseasonstirringtspyogurt and scatter with fresh coriander, if you like. Serve with  almondsbrownedchoppedfoilfreshly cooked ricefrying panground cinnamonloosenmedium-highreducedseasonstirringtspyogurt.
Cook's Tips:

If you have an extensive spice cupboard, you could add 6-8 lightly crushed cardamom pods, ¼ tsp ground fenugreek, and a good pinch of  almondsbrownedchoppedfoilfreshly cooked ricefrying panground cinnamonloosenmedium-highreducedseasonstirringtspyogurt and ground cloves to the onions at the same time as the other spices.

For a lighter flavour, swap half the cream for natural  almondsbrownedchoppedfoilfreshly cooked ricefrying panground cinnamonloosenmedium-highreducedseasonstirringtspyogurt.

For a vegetarian alternative, fry a mixture of small chestnut and thickly sliced portobello mushrooms instead of the chicken – 400g should be enough to serve four. Chunks of cooked butternut squash can be used too; instead of frying, simply add to the sauce at the same time as the cream.