3 Boneless Chicken Breasts
2 tsp Olive Oil
1 Clove Garlic
1 tsp Turmeric
1 tsp Ground Ginger
1 tsp Ground Coriander
1 tsp Ground Cinnamon
300ml Chicken Stock
2 tbsp Tomato Puree
200g Plums or Prunes
Heat the olive oil in deep sided frying pan.
Chop the onion finely and add to the oil.
Fry for 5 minutes or until just going golden.
Add the chopped garlic and cook for a further 1 minute.
Add the spices and cook for 2 minutes to get the spices working.
Slice the chicken breasts into strips and add to the pan.
Cook for 4 or 5 minutes until browned.
Add the stock and puree.
Cook for gently for 15-20 minutes adding the plums/prunes for the last five.
This chicken dish is ideal to serve on a bed of couscous with sprinkle of fresh coriander on top to serve