Yogurt & almond chicken curry

• green chillies↗2

  roughly chopped

• ground almonds↗100g g
• thumb-size piece ginger

  grated

• garlic cloves↗4
• single cream↗200ml ml
• vegetable oil↗2 tbsp tbsp
• onion↗1

  finely chopped

• cloves↗3
• cardamom pods↗2
• cinnamon stick↗1
• garam masala↗4 tsp tsp
• skinless, boneless chicken thighs↗12
• full-fat natural yogurt↗100g g
• pack coriander20g g

  chopped

• naan bread↗

  or basmati rice, to serve

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Whizz the chillies, almonds, ginger, garlic, cream and 300ml water to a paste.

2. 2

   Heat the oil in a large, deep ovenproof casserole and add the onion, cloves, cardamom, cinnamon and 2 tsp garam masala. Fry, stirring for 1 min, then add the paste. Bring to a simmer and season with salt. Add the chicken, turning each thigh to coat it, then bring back to a simmer. Blob the yogurt over the top.

3. 3

   Bake in the oven for 40 mins or until the chicken is cooked through (spoon any excess fat from the surface). Sprinkle with the remaining garam masala and the coriander. Serve with naan or rice.