Kashmiri chicken curry

Step 1

Blitz the onion, garlic, ginger and 100ml water into a smooth paste, then set aside

Step 2

Heat 2 tbsp of the oil in a large nonstick pan or casserole dish over a high heat and fry the chicken in batches until golden brown, about 4-6 mins, then set aside on a plate

Step 3

Add the remaining oil to the pan and fry the onion paste over a medium heat for 15 mins, stirring often, until starting to darken

Step 4

Stir in all the spices and fry for 2 mins, until fragrant

Step 5

Return the chicken to the pan, along with the tomatoes and half a can of water, then season

Step 6

Cover and simmer over a low heat for 30 mins, or until the chicken is cooked through

Step 7

Cook the rice — and heat the naan, if using — according to the pack instructions

Step 8

Stir the almonds and yogurt through the curry and gently simmer, uncovered, for 10 mins

Step 9

Sprinkle the coriander leaves over the curry, then serve with the rice and naan