STEP 1.In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
STEP 2.In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
STEP 3.Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.
Nutrition value
482
calories per serving
35 g Fat29 g Protein14 g Carbs4 g FiberOther
Current Totals
Fat
35g
Protein
29g
Carbs
14g
Fiber
4g
MacroNutrients
Carbs
14g
Protein
29g
Fiber
4g
Fats
Fat
35g
Vitamins & Minerals
Calcium
151mg
Iron
4mg
Vitamin A
380mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
9mg
Vitamin B6
< 1mg
Vitamin B9
28mcg
Vitamin B12
0mcg
Vitamin C
5mg
Vitamin E
7mg
Copper
< 1mcg
Magnesium
110mg
Manganese
< 1mg
Phosphorus
352mg
Selenium
32mcg
Zinc
3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment