Kashmiri chicken curry  | Daily Mail Online

We love a good curry. Spices are great antioxidants and turmeric’s anti-inflammatory effect is enhanced when served with natural fat and added black pepper. For a vegetarian version, you can swap the meat for halloumi or paneer cheese, add tofu or nuts such as cashew. Serve with small portions of brown rice and a pile of teamed green veg.

Serves 4

2 tbsp coconut oil

6 boneless, skinless chicken thighs (around 600g), halved

1 large onion, peeled and sliced

2 garlic cloves, finely chopped

1 long green chilli, thinly sliced

25g fresh root ginger, peeled and finely grated

2 tsp garam masala or medium curry powder

4-6 cardamom pods, lightly crushed

1 tsp ground turmeric

100g ground almonds

2 tbsp full-fat live Greek yogurt (optional)

freshly chopped coriander and toasted flaked almonds, to serve

sea salt and black pepper

•  Heat the oil in a large wide-based saucepan or flameproof casserole and gently fry the chicken, onion, garlic, chilli and ginger, stirring regularly, for about 10 minutes or until the chicken is lightly coloured and the onion is softened.

•  Stir in the spices and cook for 2 minutes more, stirring constantly. Add the ground almonds and 500ml cold water, a good pinch of flaked sea salt and lots of ground black pepper. Bring to a simmer, stirring all the while.

•  Cover the pan with a lid and simmer gently for 20 minutes, stirring occasionally. Remove the lid and cook for a further 10 minutes, or until the chicken is tender and the sauce has thickened, adding extra water if necessary. Stir in the yogurt, if using. Sprinkle with the coriander and flaked almonds to serve.