Serves 1
butter 1 tbsp
onion 1/2 large, thinly sliced
chicken thigh fillets 2, cut into chunks
ginger 1/2 tbsp, peeled and grated
garlic clove 1, crushed
curry paste 1 tbsp
almonds 1/2 tbsp, ground (optional)
yoghurt 3 tbsp
chicken stock 50ml
salt to taste
coriander a handful
steamed basmati rice or
naan to serve
Heat the butter in a large pan, then cook the onion for 5 minutes until softened. Add the chicken and cook for 5 minutes until starting to brown.
Mix the ginger, garlic, curry paste, almonds and yoghurt in a bowl then stir into the pan and cook for about 2-3 minutes. Add the stock, season and bring to a simmer. Reduce the heat and simmer gently with a lid on for 10 minutes. Scatter over fresh coriander and serve with basmati rice or naan.