YOGURT & ALMOND CHICKEN CURRY

Yogurt & almond chicken curry image

Our ultimate Friday night food - just add naans. Make a double batch of the fragrant curry paste and freeze for next time

Provided by Lulu Grimes

Time 55m

Number Of Ingredients 15

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Ingredients

2 green chillies , roughly chopped
100g ground almonds
thumb-size piece ginger , grated
4 garlic cloves
200ml single cream
2 tbsp vegetable oil
1 onion , finely chopped
3 cloves
2 cardamom pods
1 cinnamon stick
4 tsp garam masala
12 skinless, boneless chicken thighs
100g full-fat natural yogurt
20g pack coriander , chopped
naan bread or basmati rice, to serve

Steps:

Heat oven to 180C/160C fan/gas 4. Whizz the chillies, almonds, ginger, garlic, cream and 300ml water to a paste.
Heat the oil in a large, deep ovenproof casserole and add the onion, cloves, cardamom, cinnamon and 2 tsp garam masala. Fry, stirring for 1 min, then add the paste. Bring to a simmer and season with salt. Add the chicken, turning each thigh to coat it, then bring back to a simmer. Blob the yogurt over the top.
Bake in the oven for 40 mins or until the chicken is cooked through (spoon any excess fat from the surface). Sprinkle with the remaining garam masala and the coriander. Serve with naan or rice.

Nutrition Facts : Calories 422 calories, Fat 25 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.47 milligram of sodium