INGREDIENTS

• 1⁄2 white onion, diced
• 2 garlic cloves, crushed
• 200 grams of chicken breast fillets, cut into 3cm pieces 2 teaspoon of sunflower oil
• 1 tablespoon of butter
• 1 teaspoon of ground turmeric
• 1 tablespoon of garam masala
• 1⁄2 teaspoon of chilli powder
• 1⁄2 tablespoon of caster sugar
• 125 grams of low fat plain yoghurt
• 30 millilitres of coconut milk
• 20 grams of flaked almonds

INSTRUCTIONS

Begin by preheating your oven to 180°C (350°F).

Heat the oil and butter in a pan and gently fry the onion for around 3 minutes until it has turned translu- cent. Then add the garlic and fry until both have begun to caramelise.

At this point, add the turmeric, garam masala, chilli powder and sugar to the pan and let the spices roast for around 1 minute, or until they smell incredible.

Once the onion and spice mixture is cooked, stir in the yoghurt and coconut milk. Let this gently simmer for a few minutes and remove from the heat.

Place the pieces of chicken into a casserole dish and pour over the yoghurt sauce.

Cover the dish and bake in the oven for around 30 minutes until the chicken is cooked and is well marinated in the sauce.

Before serving, sprinkle flaked almonds over the curry.

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