SERVES 4 PREP 15 MINUTES COOK 45 MINUTES $3.50 PER SERVE
2 tablespoons ghee 700g chicken thigh fillets, trimmed 2 medium brown onions, finely chopped 2 tablespoons finely grated fresh ginger 2 large cloves garlic, crushed 1 tablespoon ground coriander 1 tablespoon ground turmeric 1-2 teaspoons chilli powder, to taste ½ teaspoon ground cardamom 1 cinnamon stick, halved 2 x 400g cans diced tomatoes ½ cup thickened cream, at room temperature 1⁄3 bunch coriander, finely chopped Salt Cooked basmati rice, to serve Slivered almonds, to serve Garlic naan, to serve
STEP 1 Heat half the ghee in a large heavy-based frying pan over moderate heat. Cook chicken for 3 minutes each side or until well browned. Transfer to a plate and cool slightly. Cut in 2cm pieces.
STEP 2 Heat remaining ghee in pan. Add onion; cook and stir for 2 minutes. Add ginger and garlic and cook for 30 seconds. Add spices and stir until fragrant. Add diced chicken and tomato. Reduce heat to low; cover and simmer for 30 minutes.
STEP 3 Remove pan from heat; stir in cream and half the coriander. Taste and season with salt. Spoon rice into shallow bowls. Top with chicken and sauce. Sprinkle with remaining coriander and some slivered almonds. Serve with naan.