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Ingredients

• 2½ oz butter
• 4 chicken breasts
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 1 tbsp curry
• ½ tspn ground cumin
• ½ tspn coriander
• 1 tbsp honey
• 1 tbsp lemon juice
• 2 fl oz cider
• 6 fl oz single cream
• 2 tbsp fresh coriander for garnish
  

1. Preheat oven to 300°F. Melt the butter in a large frying pan over moderate heat. Add the chicken breasts and cook for 3 minutes on each side. Using tongs or a slotted spoon, transfer to a shallow dish and place in the oven.
2. Add the onion and garlic to the fat remaining in the frying pan. Cook for three minutes. Stir in the coriander, curry powder, and cumin and cook for a further 2 minutes
3. Stir in the honey, lemon juice and cider and cook for 2 minutes more. Finally stir in the cream and reheat without boiling.
4. Spoon the sauce over the chicken and garnish with the coriander.
   

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