Chicken curry - I use a Korma paste - but you can take your pick.
3 oz butter
2 lb chicken breast fillets, cut 1 strips
1 tbsp of your choice of curry paste
4 garlic cloves, finely chopped
500ml chicken stock
250ml double cream
1 tbsp chopped fresh parsley (optional)
Instructions:
Heat butter in a heavy frying pan over medium-high heat until foam from
butter subsides. Add chicken strips and cook in batches until browned, 5
minutes per batch. Add your choice of curry paste and garlic and cook, stirring occasionally, 2 minutes. Add chicken stock and bring to a boil.
Reduce heat to medium-low; simmer, stirring occasionally, 5 minutes.
Slowly add double cream and simmer (do not let mixture come to a boil) until
heated through, 3 minutes.
Transfer chicken and sauce to a serving plate - with optional parsley!