1 portion basic curry sauce mix
2 tbsp groundnut oil
4 large boneless, skinless chicken pieces, such as thighs or breasts, cut into cubes
50g ground almonds
100ml double cream
25g flaked almonds, toasted
1. Defrost the curry sauce overnight in the fridge. Heat the groundnut oil in a large saucepan and cook the chicken pieces until golden brown all over.
2. Stir in the defrosted curry sauce, ground almonds, double cream and 100ml water. Simmer for 15 minutes until the sauce is creamy and thickened.
3. Divide the curry between 4 bowls, garnish with toasted flaked almonds and serve with naan bread sprinkled with chopped fresh coriander, steamed basmati rice and wilted spinach, if you like.
- This is lovely accompanied by steamed rice and wilted spinach.