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Add the oil to a wok-style pan, then add and brown the onion, ginger, and garlic
Now add the chicken breast and cook for a couple of minutes on a medium heat until it begins to colour. Add the turmeric, chilli, and the garam masala. Stir-fry for a minute or two.
Now add the yoghurt or creme fraiche and add a bit of water to loosen it. Simmer for around 7 minutes until the chicken is done.
Add the salt, sugar and ground almonds
Give it a good stir and serve with the rice, garnished with the coriander and pomegranate seeds.
In a small saucepan add the oil and once it’s hot, add the cumin seeds and fry until they turn dark brown. Now, throw in your rice and toss the grains in the oil. Turn the heat to medium low and add the water.
Simmer gently until the rice has nearly absorbed all the water. Put the lid on tightly, and switch off the heat. Leave for 10 minutes and the rice is done.