Add a little cooking oil into a large frying pan. Cook the onions over a medium to high heat for about five minutes, stirring occasionally, until they start to soften.

Add in the diced chicken breasts, cook until it’s sealed, which means no more visible pink bits.

Now add in the garlic and ginger paste, followed by the cumin, coriander, garam masala and turmeric.

Stir well and cook for a couple of minutes. Add a splash of water if it looks too dry.

Add in the yoghurt, double cream, ground almonds and sugar.

Bring it to the boil, then simmer for 5-6 minutes, or until the chicken is cooked through and the sauce has thickened.

Season to taste. Then dish it up with basmati rice. I sprinkled over some chopped coriander.