Chicken Curry with a twist

Ingredients

• 180g skinless chicken breast/chicken wings
• 200g tinned tomatoes
• 1cm fresh ginger, finely chopped
• 3 garlic cloves, finely chopped
• 1 medium onion, finely chopped
• 200ml coconut milk
• 1/3 bunch fresh coriander (pick up the leaves, and finely chop its stalks)
• 1 fresh bay leaf
• 1tsp crushed cumin seeds
• 2 crushed cardamom pods
• 1tsp ground coriander
• 1tsp ground chilli
• 1/2tsp ground turmeric
• 1tbsp ground almonds
• 30g natural yoghurt
• Fish sauce, oil, salt to taste, ground black pepper

Method
- Marinate the chicken pieces in a bowl with 2tbsp fish sauce, 1tsp salt, pepper for 30-60 minutes.
- Heat a good lug of oil in a large non-stick pan on a high heat, brown the chicken pieces in the pan and transfer to a plate.
- In the same pan, add cumin seeds and cardamom pods, cook for about a minute, stirring constantly until smelling fantastic.
- Add the onion, reduce to a medium heat and cook until soft and slightly golden, stirring occasionally.
- Then add ginger, garlic, chill, coriander stalks, bay leaf and cook for a minute, after that add a good pinch of salt, the ground coriander, turmeric and the tomatoes and stir through the mixture with ground almonds.
- Add in the chicken, coconut milk and cook over a medium low heat for 10-15 minutes or until cooked through and tender. Add a flash of water if needed.
- Check your chicken is cooked through, then stir in the yoghurt. Taste with a little salt, pepper.
- Sprinkle the coriander leaves over the top then serve with boiled rice.

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