4 skinless chicken breasts, cut into bite-sized pieces
Olive oil spray
1 medium onion, roughly chopped
1 garlic clove, crushed
1 red chilli, deseeded and finely chopped
1Tbsp. coconut cream
25g (1oz) ground almonds
15g (½oz) flaked almonds, toasted
1Tbsp. freshly chopped coriander
Directions
Step 1
Put ginger, spices, sunflower oil and 3tbsp quark into a medium bowl. Stir in chicken, cover with clingfilm and marinate for at least 20min or preferably overnight.
Step 2
Heat a non-stick pan over a medium heat. Coat surface of pan with a couple of sprays of oil and add onions. Cook for 10min until softened and golden - add a splash of water if the pan seems dry. Add the garlic and chilli and cook for 1min.
Step 3
Stir in chicken and any marinade. Cook, stirring, for 5min until lightly golden. Add 150ml (5fl oz) water, season, bring to the boil, then simmer, covered, for 15-20min until the chicken is cooked through.
Step 4
Stir in remaining quark, coconut cream and ground almonds. Garnish with flaked almonds and coriander. Serve with rice.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
