- 1 large onion, roughly chopped
- 1 large fresh red chilli, seeded
- 5 cm piece fresh ginger, chopped
- 3 cloves garlic
- 2 tablespoons sunflower oil
- 1 tablespoon garam masala
- 2 cups (500 ml) chicken stock
- ½ cup (55 g) ground almonds
- 8 skinless boneless chicken thighs, about 500 g in total
- ⅔ cup (160 g) low–fat natural yogurt
- 2 teaspoons cornflour
- 2 large bananas
- 2 tablespoons chopped fresh coriander, plus extra to serve
- 2 tablespoons toasted flaked almonds (optional)
- Lime and apple raita
- grated zest and juice of ½ lime
- 2 red apples, cored and roughly chopped
- 1 small red onion or 2 red Asian shallots, finely chopped
- 2 tablespoons finely chopped fresh coriander
- Put the onion, chilli, ginger and peeled garlic in a food processor and process to a smooth purée.
- Alternatively, very finely chop the onion, chilli, ginger and garlic with a sharp knife.
- Heat the oil in a large non–stick pan and fry the onion mixture for about 10 minutes, or until softened, stirring more frequently towards the end of the cooking time to prevent the mixture from sticking.
- Add the garam masala and stir to mix.
- Pour in the stock and stir in the ground almonds.
- Add the chicken thighs.
- Cover the pan and leave to simmer gently for 25 minutes.
- Meanwhile, take 1 tablespoon of the yogurt and place in a bowl with all the ingredients for the lime and apple raita.
- Stir to mix.
- Set aside.
- Mix the cornflour into the remaining yogurt.
- Add this mixture to the curry and simmer, stirring constantly, until thickened.
- Peel and slice the bananas, then add to the curry with the chopped coriander.
- Cook for a further 2–3 minutes to warm the bananas.
- Serve the curry hot, sprinkled with chopped coriander and the toasted almonds, if using, with the raita alongside.
Preparation: 15-20 minutes
Cooking: about 40 minutes