2 tbsp olive or sunflower oil
2 boneless and skinless chicken breasts, chopped into 1cm pieces
2 garlic cloves, finely chopped or crushed
1 tsp peeled and grated root ginger
¼ tsp turmeric
A generous pinch of chilli powder
¼ tsp salt
2 tsp tomato puree
100ml single cream
A pinch of garam masala
A few coriander leaves, washed and chopped
50g Gram flour or besan
50g plain flour
½ tsp paprika

Preheat the oven to 200C/400F/Gas Mark 5.
Make the filling: Heat the oil in a saucepan and tip in the chicken. Saute for 5-6 minutes until the chicken is cooked on the outside or changes colour. Add the garlic and ginger and mix for a minute. Tip in the turmeric, chilli powder and salt and mix well. Fold in the tomato puree and cook for another minute. Then add the cream with 100ml just boiled water. Simmer for 2 minutes. Sprinkle the garam masala and the coriander leaves.
Now make the crumble: put the flours into a large mixing bowl and rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. Stir in the paprika.

Spoon the chicken mixture into a buttered ovenproof dish and sprinkle over the crumble topping. Bake for 25-30 minutes until the topping is golden brown. Serve hot with Tarka Dal.