Technical Stages :

• Heat the butter in a frying pan. Meanwhile, add salt and pepper on the chicken breasts.
• Brown the breasts for a few minutes both sides until browned.
• Reserve.
• Remove the excess butter from the pan.
• Place the curry and the stock cube in the pan.
• Add the coconut milk and mix well.
• Place the breasts once again in the pan and cover. Leave to cook for 10 minutes on medium heat.
• Do not thicken the cream, it must be smooth but not firm.
• Flip the chicken breasts half way.
• In a non-stick pan, grill without oil the split almonds until browned. Reserve.
• Once cooked, remove the chicken breasts from the pan.
• Mix the whipped cream along with the curry sauce. Without mixing too much, leave to reduce on medium heat from the @@ proportion.
• Cut the breasts and place in the plate. Add the sauce then the almonds.
• Adjust seasoning.
• Serve immediately.