FLORA GOLDEN CHICKEN CURRY

1 Tbsp. (45 ml) Flora Gold 0.5kg chicken breast fillet, sliced into strips 0.5 Tbsp. (15 ml) fresh ginger, grated 0.5 Tbsp. (15 ml) crushed garlic 0.5 tsp. (10 ml) Robertsons Coriander 0.5 tsp. (10 ml) Robertsons Cumin 0.5 tsp. (5 ml) Garam masala 0.5tsp. chilli powder 0.5 cup tomato puree 0.5 cup plain yoghurt 0.5 cup thick cream 0.5 cup flaked almonds, toasted, to serve Coriander leaves to serve 0.5g salt 0.5large egg, separated 4.5ml Flora Gold Oil 10ml raspberry or strawberry jam

1.5 Tbsp. (45 ml) Flora Gold 0.5kg chicken breast fillet, sliced into strips 0.5 Tbsp. (15 ml) fresh ginger, grated 0.5 Tbsp. (15 ml) crushed garlic 1 tsp. (10 ml) Robertsons Coriander 1 tsp. (10 ml) Robertsons Cumin 0.5 tsp. (5 ml) Garam masala 0.5tsp. chilli powder 0.5 cup tomato puree 0.5 cup plain yoghurt 0.5 cup thick cream 0.5 cup flaked almonds, toasted, to serve Coriander leaves to serve

2.5 Tbsp. (45 ml) Flora Gold 1kg chicken breast fillet, sliced into strips 1 Tbsp. (15 ml) fresh ginger, grated 1 Tbsp. (15 ml) crushed garlic 1.5 tsp. (10 ml) Robertsons Coriander 1.5 tsp. (10 ml) Robertsons Cumin 1 tsp. (5 ml) Garam masala 0.5tsp. chilli powder 1 cup tomato puree 0.5 cup plain yoghurt 0.5 cup thick cream 0.5 cup flaked almonds, toasted, to serve Coriander leaves to serve

4 Tbsp. (45 ml) Flora Gold 1.5kg chicken breast fillet, sliced into strips 1.5 Tbsp. (15 ml) fresh ginger, grated 1.5 Tbsp. (15 ml) crushed garlic 2.5 tsp. (10 ml) Robertsons Coriander 2.5 tsp. (10 ml) Robertsons Cumin 1.5 tsp. (5 ml) Garam masala 0.5tsp. chilli powder 1.5 cup tomato puree 0.5 cup plain yoghurt 1 cup thick cream 0.5 cup flaked almonds, toasted, to serve Coriander leaves to serve

4.5 Tbsp. (45 ml) Flora Gold 1.5kg chicken breast fillet, sliced into strips 1.5 Tbsp. (15 ml) fresh ginger, grated 1.5 Tbsp. (15 ml) crushed garlic 3 tsp. (10 ml) Robertsons Coriander 3 tsp. (10 ml) Robertsons Cumin 1.5 tsp. (5 ml) Garam masala 0.5tsp. chilli powder 1.5 cup tomato puree 0.5 cup plain yoghurt 1 cup thick cream 0.5 cup flaked almonds, toasted, to serve Coriander leaves to serve

5.5 Tbsp. (45 ml) Flora Gold 2kg chicken breast fillet, sliced into strips 2 Tbsp. (15 ml) fresh ginger, grated 2 Tbsp. (15 ml) crushed garlic 3.5 tsp. (10 ml) Robertsons Coriander 3.5 tsp. (10 ml) Robertsons Cumin 2 tsp. (5 ml) Garam masala 0.5tsp. chilli powder 2 cup tomato puree 1 cup plain yoghurt 1 cup thick cream 0.5 cup flaked almonds, toasted, to serve Coriander leaves to serve

6 Tbsp. (45 ml) Flora Gold 2kg chicken breast fillet, sliced into strips 2 Tbsp. (15 ml) fresh ginger, grated 2 Tbsp. (15 ml) crushed garlic 4 tsp. (10 ml) Robertsons Coriander 4 tsp. (10 ml) Robertsons Cumin 2 tsp. (5 ml) Garam masala 0.5tsp. chilli powder 2 cup tomato puree 1 cup plain yoghurt 1 cup thick cream 0.5 cup flaked almonds, toasted, to serve Coriander leaves to serve

7 Tbsp. (45 ml) Flora Gold 2.5kg chicken breast fillet, sliced into strips 2.5 Tbsp. (15 ml) fresh ginger, grated 2.5 Tbsp. (15 ml) crushed garlic 4.5 tsp. (10 ml) Robertsons Coriander 4.5 tsp. (10 ml) Robertsons Cumin 2.5 tsp. (5 ml) Garam masala 1tsp. chilli powder 2.5 cup tomato puree 1 cup plain yoghurt 1.5 cup thick cream 1 cup flaked almonds, toasted, to serve Coriander leaves to serve

7.5 Tbsp. (45 ml) Flora Gold 2.5kg chicken breast fillet, sliced into strips 2.5 Tbsp. (15 ml) fresh ginger, grated 2.5 Tbsp. (15 ml) crushed garlic 5 tsp. (10 ml) Robertsons Coriander 5 tsp. (10 ml) Robertsons Cumin 2.5 tsp. (5 ml) Garam masala 1tsp. chilli powder 2.5 cup tomato puree 1 cup plain yoghurt 1.5 cup thick cream 1 cup flaked almonds, toasted, to serve Coriander leaves to serve

8.5 Tbsp. (45 ml) Flora Gold 3kg chicken breast fillet, sliced into strips 3 Tbsp. (15 ml) fresh ginger, grated 3 Tbsp. (15 ml) crushed garlic 5.5 tsp. (10 ml) Robertsons Coriander 5.5 tsp. (10 ml) Robertsons Cumin 3 tsp. (5 ml) Garam masala 1tsp. chilli powder 3 cup tomato puree 1 cup plain yoghurt 1.5 cup thick cream 1 cup flaked almonds, toasted, to serve Coriander leaves to serve

9 Tbsp. (45 ml) Flora Gold 3kg chicken breast fillet, sliced into strips 3 Tbsp. (15 ml) fresh ginger, grated 3 Tbsp. (15 ml) crushed garlic 6 tsp. (10 ml) Robertsons Coriander 6 tsp. (10 ml) Robertsons Cumin 3 tsp. (5 ml) Garam masala 1tsp. chilli powder 3 cup tomato puree 1 cup plain yoghurt 1.5 cup thick cream 1 cup flaked almonds, toasted, to serve Coriander leaves to serve