Instructions

1. If the chicken breasts are large, then cut them in half. Season well.
2. In a heavy-based pan heat the oil and gently fry the chicken until they're just cooked through. It should be about 10 minutes. Remove them to a plate.
3. Meanwhile, chop up the onions and garlic and measure out the spices.
4. Fry the onion and garlic for about 3 minutes, or until soft. Add the spices, fry for a minute then sprinkle over the cornflour.
5. Slowly add the stock, while stirring or whisking to avoid lumps.
6. Add the prunes, lemon juice and honey. Cook until you get a thick sauce (about 5 minutes).
7. Put the chicken breasts back into the pan, and cook, under cover, for a further 3-5 minutes.
8. Season to taste and sprinkle with freshly chopped coriander before serving.