Chicken Curry with Almonds

[Poultry and Game]

8 chicken breasts, skinned and boned

4 tablespoons sunflower oil

85g/3oz blanched almonds

2 teaspoons ground cardamom

1 teaspoon ground cloves

1 teaspoon ground chilli

4 teaspoons ground cumin

4 teaspoons ground coriander

2 teaspoons ground turmeric

2 onions, finely chopped

2 cloves of garlic, crushed

2.5cm/1in piece of fresh root ginger, peeled and finely chopped

1 x 400g/14oz can of tomatoes, chopped

salt and freshly ground black pepper

150ml/¼ pint water

2 tablespoons Greek yoghurt

TO GARNISH

a few fresh coriander leaves

1. Preheat oven to 190°C/375°F/Gas mark 5.

2. Remove any fat from chicken. Set aside

3. Put 1 tablespoon of oil into a pan and fry almonds until golden brown. Add the remaining oil and in it slowly cook the spices for 1 minute.

4. In a blender liquidize the almonds and cooked spices with enough water to make a smooth paste.

5. Rinse out the saucepan, add 2 more tablespoons of oil and fry the onions, garlic and ginger until the onions are golden brown.

6. Reduce heat and add tomatoes, spice paste, salt, pepper and water. Stir well and simmer for 2-3 minutes.

7. Tip the sauce into an ovenproof dish. Add the chicken and spoon over some of the sauce. Cover with kitchen foil and bake for 40 minutes or until the chicken is cooked.

8. Transfer the chicken to a warmed serving dish. Swirl the yoghurt into the sauce. Pour over the chicken and garnish with the coriander.