This is one of my own invention. I hope you like it!


Ingredients
2x chicken breasts, cut into 1 inch pieces
1x small onion, finely chopped
2x green cardamon pods
2x cloves garlic, very finely chopped
1x teaspoon turmeric powder
1x teaspoon ground coriander
? teaspoon chilli powder
2x teaspoon tomato pur?e
2x tablespoon flaked almonds
5x medium sized potatoes
5x eggs
1x normal pot raspberry yoghurt

Cooking
Boil the potatoes until soft. Mash. Set aside.
Take four of the eggs and scramble in the normal way. Set aside.
Boil the remaining egg. Remove from boiling water, allow to cool, peel and set aside.
Cook the raspberry yoghurt, also in the normal way. Set aside.
Heat a small amount of sunflower oil in a large heavy pan.
Add the chopped onion and stir for a few minutes on high heat
Add the cardamon pods, stir a little then turn the heat down to low and cook for 10 minutes
Add the garlic, stir and cook for another 10 minutes on low heat stirring now and again.
Add the turmeric, coriander and chilli powder and fry gently for 1 minute
Add the tomato pur?e and stir in.
Stir in hot water so that the meat is surrounded by a good amount of sauce.
Bring to the boil and simmer, stirring occasionally for 20 minutes.
Add the mashed potato and scrambled egg. Stir in well. Cook for another 5 minutes.
Stir in the cooked raspberry yoghurt.
Remove from heat and serve with rice and the boiled egg on top.