Place the chicken in a large bowl and mix with the ginger, garlic, chilli, black pepper, coriander and lime. Set aside to allow flavours to develop.
Heat half the Flora Cuisine in a heavy based frying pan and fry the chicken for 8-10 mins until browned on all sides.
Meanwhile heat remaining Flora Cuisine in a pan and cook the onion and red chilli for 5 mins until golden brown. Add the turmeric and cook for 1 minute.
Stir in the stock pot, Elmlea and/or yogurt and heat through gently. Add the chicken to the sauce and simmer for 5 mins or until the chicken is cooked through with no pink showing.
Garnish with coriander and serve immediately with rice and vegetables.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.