Ginger chicken curry bowl

• chicken thighs↗600g g

  diced

• ginger↗30g g

  grated

• mild chilli powder2 tsp tsp
• sunflower oil↗2 tbsp tbsp
• red onion↗1

  thinly sliced

• garlic clove↗1

  crushed

• green chilli↗1

  finely chopped and deseeded

• ground cumin↗1 tsp tsp
• ground coriander↗1 tsp tsp
• turmeric↗¼ tsp tsp
• tomato purée↗2 tbsp tbsp
• chicken stock↗300ml ml
• ground almonds↗100g g
• Arla LactoFREE whole milk↗100ml ml
• coriandersmall handful of

  small handful of, roughly chopped

• cooked basmati rice, naan and lime wedges↗

  to serve

Step-by-step instructions

1. 1

   Combine the chicken, ginger and 1 tsp of the chilli powder in a bowl with some seasoning, and set aside. Heat the oil in a pan over a medium heat. Stir in the onion, garlic and chilli, fry for 7-8 mins until lightly browned. Mix in the remaining chilli powder, cumin, coriander, turmeric and the tomato purée. Cook for 5-7 mins until the paste has caramelised.

2. 2

   Pour in the chicken stock and add the chicken with the ground almonds. Bring to a gentle simmer, then put the lid on. Cook for 20 mins until the chicken is cooked through, stirring occasionally. Pour in the Arla LactoFREE milk and season. Stir well and cook for a further 5 mins. Sprinkle over the coriander and serve with rice, naan and lime wedges for squeezing over, if you like.