Ingredients

  • 500g skinless boneless chicken thighs

For the marinade

  • 1 lemon, juiced
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1-2 tsp hot chilli powder
  • 200g natural yogurt

For the curry

  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 3 garlic cloves, crushed
  • 1 green chilli, deseeded and finely chopped (optional)
  • thumb-sized piece ginger, grated
  • 1 tsp garam masala
  • 2 tsp ground fenugreek
  • 3 tbsp tomato purée
  • 300ml chicken stock
  • 50g flaked almonds, toasted

To serve (optional)

  • cooked basmati rice
  • naan bread
  • mango chutney or lime pickle
  • fresh coriander
  • lime wedges

Method

  • STEP 1

    In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.

  • STEP 2

    In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.

  • STEP 3

    Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like