Ingredients

• 150ml/5oz plain yoghurt
• 50g/2oz ground almonds
• 1 tsp chilli powder
• 2 birds’-eye chillies
• roughly chopped
• ½ tsp ground cinnamon
• 1 tbsp garam masala
• 6 green cardamom pods
• split and seeds lightly crushed
• 4 garlic cloves
• roughly chopped
• 25g/1oz fresh root ginger
• roughly chopped
• 1 x 400g/14oz tin chopped tomatoes
• 4 chicken breasts
• boneless and skinless
• cut into long strips
• 50g/2oz butter
• 1 large onion
• finely sliced
• 2 birds'-eye chillies
• finely sliced
• 150ml/5fl oz double cream
• 200ml/7fl oz chicken stock
• 4 tbsp coriander leaves
• roughly chopped
• salt and freshly ground black pepper
• vegetable oil
• for frying
• 400g/14oz chipping potatoes
• peeled and cut into batons 1cm x 1cm x 6cm/½in x ½in x 2½in long

Directions

• For the marinade
• place all the ingredients except the chicken into a food processor and blend to a purée.
• Pour into a bowl then add the chicken
• mix well then place into the fridge to marinate for at least one hour.
• For the curry
• heat a large sauté pan until hot
• add half the butter and the onion and chillies and cook for 10 minutes until golden-brown and softened. Remove the mixture from the pan and set aside.
• Return the pan to the heat then lift the chicken out of the marinade and cook in batches on a high heat for 1-2 minutes until coloured.
• Return the onion mixture
• chicken and marinade to the pan and bring to a simmer. Add the cream and chicken stock
• return to a simmer and cook for 5-10 minutes until the chicken is cooked through and the sauce thickened. Season
• to taste
• with salt and freshly ground black pepper then stir through the coriander.
• For the chips
• heat the vegetable oil in a deep-sided
• heavy-based pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave the pan unattended.) Alternatively
• heat a deep-fat fryer to 160C.
• Place the potatoes into the hot oil
• a few at a time
• and cook in batches for 2-3 minutes until just tender but not coloured. Drain onto kitchen paper and turn up the heat to 190C/375F.
• Place the semi-cooked chips back into oil in batches and cook for another 2-3 minutes until golden-brown and crisp.
• To serve
• pile the chips onto serving plates and spoon the curry alongside.