Enjoy your favourite Indian takeaway from the comfort of your own home. Serve it with rice, lime wedges and fresh coriander. Or, for something a little different, try it on a jacket potato.
½ white onion, diced
2 garlic cloves, crushed
200g chicken breast fillets, cut into 3cm pieces
2 tsp sunflower oil
1 tbsp butter
1 tsp ground turmeric
1 tbsp garam masala
½ tsp chilli powder
½ tbsp caster sugar
125g low fat plain yoghurt
30ml coconut milk
20g flaked almonds
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 translucent.
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.
Calories 401 k/cal