ALMOND CHICKEN CURRY

INGREDIENTS:

12 fresh curry leaves; 2 fresh kaffir lime leaves; 1 tsp ground turmeric; 1 tsp cumin seeds; 1 tsp garam masala; 1 star anise; 1 cinnamon stick; 3 cardamom pods, lightly crushed; 1 tsp fenugreek seeds; 1 tsp dried chilli flakes; 2 tsp amchur – dried mango – powder (If you can’t get it, add 1tbsp of tamarind paste); 15g piece of root ginger (about 1.5cm), grated; 3 garlic cloves, grated; 60g ground almonds; 1 tbsp ghee or coconut oil; 200g skinless, boneless chicken thighs, sliced; 400ml boiling water; 2 tbsp tomato purée; 250g ripe tomatoes, chopped; 160g spinach, roughly chopped; sea salt and freshly ground black pepper To serve: 15g fresh coriander leaves; 1 tbsp flaked almonds

METHOD:

1. Throw all the leaves and spices, ginger, garlic and almonds into a dry lidded pan and toast over a medium heat for one to two minutes.

2. Add the ghee or coconut oil and stir for another one to two minutes.

3. Add the chicken and stir to colour and coat in the spices for two minutes, then add the water, tomato purée and tomatoes and season.

4. Cover and simmer for 20 minutes until the chicken is cooked and the tomatoes have broken down to a thick sauce.

5. Add the spinach for the last few minutes of cooking until wilted.

6. Remove and serve scattered with the coriander and flaked almonds.

7. Cook’s tip: Use cooked chickpeas for a plant-based version.