Almond, Chicken & Lime Curry

Ingredients

• 2 lb (900g) chicken breasts
• 4 ozs (110g) blanched almonds- available in baking sections of most supermarkets
• 16 fl ozs (475ml) tinned coconut milk
• 1 tablespoon pounded fresh green ginger
• Salt
• 2 oz (50g) coconut oil
• 4 onions – sliced in rings
• 4 cloves of garlic – crushed
• 2 teaspoons coriander seeds- most supermarkets ave it in spice section
• 2 teaspoons black pepper corns
• 1 teaspoon green cardamom seeds – I have got in asian market, and some lager food shops or specialised ones like fallon & byrne
• 8 whole cloves
• 1 tablespoon turmeric powder
• Some freshly squeezed lime juice
• Segments of lime

Additional extras for a healthier dinner:

• Chopped mango
• Sliced banana
• Greek yogurt

Method

1. Trim the meat of the majority of the fat
2. Chop up the almonds
3. Put into a small saucepan with the coconut milk and simmer for 4-5 minutes. Turn off the heat and leave to infuse for 15 minutes
4. Meanwhile peel the ginger thinly with a vegetable peeler, pound into a paste in a pestle and mortar, or chop /grate finely with a knife
5. Cut the meat into 4 cm (1 1/2in) cubes and mix it with the ginger and a sprinkling of salt
6. Melt the coconut oil and cook the onion rings and crushed garlic over a gentle for 5 minutes. Remove the seeds from the cardamom pods and measure 1 teaspoon. Discard the pods
7. Grind the fresh spices, coriander, pepper, cardamom and cloves in a clean spice using pestle and mortar or coffee grinder. Add the spices to the onions and cook over a medium heat for 2-3 minutes
8. Remove the onions and then add the meat to the saucepan. Stir over a high heat until the meat browns. Return the onion and spices to the pot
9. Add the infused coconut milk and turmeric. Stir well. Cover and simmer gently on top of the stove or better still in a low oven 160ºC/325ºF/gas mark 3, until the meat is cooked (1 hour approx)

***Finish by adding a few drops of lemon or lime juice to taste.
Serve with plain boiled rice, & lime segments