Almond Chicken Curry (gf)

Ground almonds add a lovely richness to this tomatobased chicken curry while also thickening the sauce. Serve with rice and extra yoghurt.

70 grams ground almonds 2 tablespoons olive oil

2 brown onions, cut into thin wedges

1 tablespoon chopped fresh ginger

1 tablespoon each ground cumin and ground coriander

1 teaspoon ground turmeric ¼ teaspoon chilli flakes ¼ teaspoon ground cardamom

4 chicken legs, roughly 1kg, divided into thighs and drum

3 cloves garlic, finely chopped

4 large vine tomatoes, cut into quarters

1 teaspoon salt ¼ cup coriander leaves 1 teaspoon garam masala ½ cup plain yoghurt 10 curry leaves

EQUIPMENT: Line a baking tray with baking paper.

Preheat the oven to 180°C regular bake.

Place the ground almonds on the prepared baking tray and spread out evenly. Bake, stirring regularly, for 3-5 minutes or until golden. Set aside.

Heat the oil in a large heavy-based casserole dish. Add the onions and ginger and fry over a medium heat until the onions are translucent. Add the spices except garam masala and fry for 1 minute, then add the chicken and fry for 5 minutes, stirring frequently to stop the chicken from sticking. Add the garlic, tomatoes, salt and coriander leaves and toss until everything is well incorporated.

Reduce the heat to low, cover and simmer for 45 minutes, or until the chicken is cooked through. Add the garam masala, plain yoghurt and ground almonds and fold through. Cook for a further 5 minutes.

Place the curry leaves in a frying pan with some oil and fry until crisp.

Serve the curry topped with crispy curry leaves. SERVES 4-6