Step 1

To make the almond chicken curry, put the curry leaves, lime leaves, turmeric, cumin, garam masala, star anise, cinnamon, cardamom, fenugreek, dried chilli flakes, amchur, ginger, garlic and almonds into a lidded sauce pan and dry-fry over a medium heat for 1–2 minutes. Add the ghee or coconut oil and fry for another 1–2 minutes. Add the chicken, stir to coat in the spices, and fry for 2 minutes.

Step 2

Add the boiling water, tomato purée and ripe tomatoes, and season with sea salt and freshly ground black pepper. Cover and simmer for 20 minutes, or until the chicken is cooked and the tomatoes have broken down to a thick sauce.

Step 3

Meanwhile, to make the roasted masala chickpeas with green bean sambol, preheat the oven to 200C/180C Fan/Gas 6.

Step 4

Toss the chickpeas, cashews, parsley stalks and green beans in the coconut oil and spices in a roasting tray. Reserve the chopped parsley. Season the chickpeas well with salt and freshly ground black pepper. Roast in the oven for 10–15 minutes, or until the beans are tender and the chickpeas golden-brown.

Step 5

Remove from the oven and toss the roasted chickpeas with the chopped parsley, tomatoes, coconut, lime zest and juice and shallot. Season again and keep warm until ready to serve.

Step 6

To finish the almond chicken curry, add the spinach for the last few minutes of cooking, until wilted.

Step 7

Scatter the almond chicken curry with coriander and flaked almonds and serve alongside the roasted masala chickpeas.