4 skinless chicken breasts cut into thin strips.
1 finely chopped small onion.
2tbsp sunflower oil.
1-2tbsp curry powder.
2tbsp ground almonds.
Half jar tomato and basil sauce.
200ml chicken stock.
150ml double cream or creme fraiche.
Flaked toasted almonds.
Coriander or parsley to garnish.

1) Heat the oil in a frying pan and gently saute the onion until softening. Add the chicken and cook for a few minutes.

2) Stir in the curry powder, cook for another minute and then add the ground almonds, pasta sauce and stock. Simmer gently for a few minutes until the chicken is cooked and the sauce thickened.

3) Add the cream, bring to gentle simmer. Stir in a couple of tablespoons of flaked almonds, liberally sprinkle with herbs and serve with basmati rice and poppadums.