Leave the curry to stand for 30 minutes before reheating if you have time \u2013 it helps the aromatic flavors develop.<\/p>\n
For the chicken<\/strong><\/p>\n For the sauce<\/strong><\/p>\n Put the chicken thighs in a bowl with the turmeric, lime or lemon juice, oil and salt. Toss together well and set aside for 10 minutes.<\/p>\n To make the sauce, heat the oil or ghee in a saucepan and add the cumin seeds. Once they start to sizzle, add the chopped onion, garlic and ginger and cook gently for 5\u20136 minutes over a low heat, or until well softened, stirring regularly.<\/p>\n Tip the tomatoes and tomato pur\u00e9e into the pan and cook for another 2 minutes, stirring. Next, stir in the turmeric, garam masala, chili powder, black pepper and a tsp of salt. Add the ground almonds and milk and cook on a low heat for 10 minutes, or until thickened, stirring regularly.<\/p>\n While the sauce is cooking, heat a griddle pan or heavy-based frying pan. Cook the chicken pieces for 8\u201310 minutes, or until lightly browned and cooked through, turning occasionally.<\/p>\n Add the chicken to the sauce, cover loosely and simmer gently together for 5\u20136 minutes, stirring regularly. It\u2019s important to cover the pan as the sauce will splatter a little as it cooks. If it becomes too thick, add a splash of water. If you have time, leave the curry to stand for 30 minutes before serving, then reheat gently. Serve with rice on the side and fresh coriander scattered over.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 2 Servings BBC Leave the curry to stand for 30 minutes before reheating if you have time \u2013 it helps the aromatic flavors develop. For the chicken 4boneless, skinless chicken thighs, trimmed of excess fat and quartered \u00bdtsp ground turmeric 1TBS lime or lemon juice 2tsp rapeseed or sunflower oil \u00bdtsp fine sea salt For the sauce 2TBS sunflower oil or 1 TBS ghee 1tsp cumin seeds 1medium onion, very finely chopped 4garlic cloves, finely chopped 2tsp finely grated…<\/p>\n\n
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