Chicken in Cream with Whisky and Oven Roasted Almonds - serves 2

2 boneless skinned chicken breasts; cut into bite size pieces
2 tbsp oil
15 g butter
1 heaped tbsp finely chopped onion
1 tsp curry powder
1 tsp grated zest of orange
Salt and pepper
2 tbsp whisky
125 ml double cream

Garnish:
25 g oven roasted almonds
1 sliced orange segments
1 dsp finely chopped parsley

Heat a pan or wok with 1 tbsp of oil, then briskly stir-fry 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 2-3 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.