Ingredients

Method

Peel and halve the onions and remove the root.Soak the saffron in a tablespoon of hot milk. Lightly toast the flaked almonds.Soak the raisins in warm water.

Start by pureeing the onions, garlic, chillies and ginger, you need to whiz them in a food processor/mini chopper to achieve the right smooth consistency.

Heat the oil until very hot, then slide in the onion paste. Stir and fry on a medium heat until it starts to brown, at least 15-20 minutes, or until the oil separates from the paste.

Add the coriander, cumin, turmeric and chilli, continue to stir and fry until the raw smell disappears, about 5 minutes. Add a couple of drops of hot water if it starts to stick at this, or the previous stage.

Cut the chicken into cubes straight into the pan using sharp kitchen scissors. Turning the heat up again, stir them and fry until they turn opaque and flecked with pale brown. Now add the ground almonds, stir them until well mixed in but not browned. Add salt to taste, along with a half a cup of hot water if using coconut cream as you will add the coconut cream later, or add the carton of cream now if using cream. Bring to the boil carefully to avoid burning, then lower heat and simmer, covered, for about half an hour. Stir occasionally.

If you are using raisins add them towards the end of this cooking period. If the sauce seems to thin, boil some away with the pan uncovered.

Turn the heat off now and add the garam masala, coconut cream if using and the soaked saffron, give it a good mix, then add the flaked almonds.

To reheat place in a microwave until heated through, or covered in a hot oven for 45 minutes.