By Keith Floyd
A creamy, rich chicken dish thickened with a walnut paste. Plain rice would be a good accompaniment.
Put the chicken breasts in a pan with the chicken stock, then bring to a boil and simmer for about 15 minutes, or until the chicken is cooked.
Using a slotted spoon, remove the chicken breasts and reserve the stock, then set both aside in a warm place.
Heat the ghee in a pan and cook the onion for a couple of minutes, or until soft but not brown. Add the garlic,