Poppadums with lime & coriander dip
Start your Indian meal in style with Meena Pathak's tangy dip - serve with plain poppadums
Yogurt & almond chicken curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 2 green chilliesroughly chopped
- 100g ground almonds
- thumb-size piece gingergrated
- 4 garlic cloves
- 200ml single cream
- 2 tbsp vegetable oil
- 1 onionfinely 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 corianderchopped
- naan breador basmati rice, to serve
Nutrition: per serving
- kcal422
- fat25g
- saturates7g
- carbs7g
- sugars4g
- fibre2g
- protein42g
- salt0.47glow
Method
step 1
Heat oven to 180C/160C fan/gas 4. Whizz the chillies, almonds, ginger, garlic, cream and 300ml water to a paste.
step 2
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.
step 3
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.
