Recipe - Indian Tuna

2 Boneless skinned chicken
breasts; cut into bite size
; pieces
2 tablespoon Oil
15 g Butter
1 Heaped tbsp finely chopped
onion or
; shallot
1 teaspoon Curry powder
1 teaspoon Grated zest of orange
Salt and pepper
2 tablespoon Whisky
125 ml Double cream

GARNISH
25 g Oven roasted almonds
Sliced orange segments
1 Dsp finely chopped parsley

Heat a pan or wok with 1 tablespoon of oil, then briskly stirfry the
chicken pieces until almost fully cooked. Remove from pan and keep warm.
Add remaining oil and butter to the pan and then add the onion and curry
powder and allow to cook gently for 23 minutes. Then return the chicken
pieces plus orange zest and seasoning to taste.

Warm the whisky in a ladle and set alight, then pour over the chicken,
shaking the pan as you do so.

Stir in cream and heat through until bubbling and slightly thickened. Serve
chicken on plates topped with almonds and garnished with orange segments
plus some finely chopped parsley.

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