2 bulbs garlic
Oil for roasting
1 large onion chopped
Knob of butter
3/4 pint chicken stock (or 1 stock cube & water)
1/2 pint double cream
Handful of chopped coriander
One Karen’s Spicy Chicken fillet cooked then chopped (reserve any cooking juices)
Preheat oven 170 then separate garlic cloves & place on baking tray, sprinkle with oil & bake for 30-35 minutes, leave to one side to cool.
Fry onion in butter until translucent then season with salt & pepper.
Squeeze garlic from cloves & add to pan, stir & continue to cook for 5 minutes. Add stock & simmer uncovered for 20 minutes.
Add cream, coriander & chicken & any juices, heat til hot (try not to boil). Serve with a sprinkling of chilli flakes.