Chicken korma

Method

1. Heat the oil in a wok or large pan and cook the sliced onion for 2-3 minutes. Add the garlic and cook for another minute.
2. Add the chicken pieces and stir-fry for 4-5 minutes until starting to brown, then stir in the spices and cook for a couple of minutes more.
3. Add the stock and fromage frais, mix well, then add the ground almonds and mangetout. Bring to the boil, then cover and simmer, stirring occasionally, for 8-10 minutes, until the sauce is creamy and the chicken is cooked.
4. Stir in the coriander, season to taste and serve sprinkled with the almonds, with some wholegrain rice on the side, if you wish.