Ingredients

• skinless chicken breasts 500g, cut into chunks
• ground turmeric 1 tsp
• ginger a thumb-sized piece, peeled and grated
• garlic 2 cloves, crushed
• lemon 1/2, juiced
• butter 35g
• onion 1 large, thinly sliced
• makhani or other curry paste 3 tbsp
• tomato puree 1 tbsp
• ground almonds 2 tbsp
• full-fat natural yogurt 175ml
• chicken stock 150ml
• coriander a handful of leaves
• basmati rice to serve

Method

• STEP 1

  Toss the chicken with the turmeric, ginger, garlic, lemon juice and ½ tsp salt. Heat the butter in a large wide pan then cook the onion for 10 minutes until softened and starting to turn golden. Add the curry paste and tomato purée and cook for 3 minutes. Add the chicken and cook until opaque.

• STEP 2

  Mix the almonds and yogurt in a bowl then stir into the pan and cook for 2-3 minutes. Add the stock and simmer gently for 10 minutes. Scatter over the coriander and serve with basmati rice.

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