INGREDIENTS

6 boneless chicken thighs
1tsp ground cumin
1tsp ground coriander
1 garlic clove finely chopped
1 green chili deseeded and chopped
2 brown onions chopped
2 tomatoes finely chopped
30g ground almonds
Half a cauliflower broken into small florets
20g flaked almonds
125g single cream (standard or low fat)

METHOD

Unroll the chicken thighs, cut in half, sprinkle with lemon juice
Brown both sides of the chicken in the oil in a large frying pan
Add the chopped onion garlic, ginger, cumin, coriander, chilli and fry for a few minutes until the onion is beginning to brown (don't burn the onion)
Stir in. the tomatoes and ground almond;
Stir in the cauliflower and a little water to ensure the mixture doesn't stick to the pan
Cover and cook on a low to medium heat for 40 minutes.
When you are ready to serve, stir in the cream, increase the temperature for a minute or so, then serve from the pan.
Serve with rice or flatbread.