Creamy Cumin Chicken

1 tbs oil
450g (1lb) boneless, skinless chicken breast, cubed
1 onion, sliced
2 tsp Schwartz Cumin Ground
1 tsp Schwartz Coriander Ground
½ tsp Schwartz Chilli Powder Mild
1 chicken stock cube
25g (1oz) ground almonds
150g (5½oz) carton natural yoghurt
STEP 1

Heat the oil in a frying pan and fry the chicken and onion for 5-6 minutes until browned. Add the Spices and cook for 1 minute.



STEP 2

Dissolve the stock cube in 150ml (¼ pint) boiling water and add to the pan with the almonds and yoghurt. Gently bring to the boil, stirring. Simmer gently for 2-3 minutes
Serves 4 EASY Cook 20 mins