INGREDIENTS 
100g red onion, chopped 
10g ginger, chopped
10g garlic, chopped 
12ml olive oil 
10g turmeric powder
5g garam masala
10g chilli powder
100ml vegetable broth
400g chicken breast, cut into cubes
1g white pepper powder
0.5g sea salt
5g margarine 
20g almond powder
10g low-fat cooking cream
5g coriander leaves, chopped 
160g chappati bread

METHOD
In a non-stick pan, sauté the onion, ginger and garlic with olive oil until they’ve softened.
Add in the garam masala, turmeric and chilli powder, then add the vegetable broth and cook for 10 minutes.
Place the mixture in a food processor and blend for 5 minutes. Set aside.
Season the chicken with salt and pepper, and then cook in the margarine for 20 minutes until golden. Add the curry sauce and mix in the almond powder, cream and half the coriander.  
Serve garnished with the rest of the coriander and chappati bread.