Dr. Rupy’s Almond Chicken Curry

Throw all the leaves and spices, ginger, garlic and almonds into a dry lidden pan and toast over medium heat for 1-2mins.

Add the Ghee or coconut oil and stir for another 1-2mins.

Add the chicken and stir to colour and coat in the spices for 2mins.

Add the water, tomato paste, tomatoes, and season with salt and pepper. Cover and simmer for 20mins until the chicken is cooked and the tomatoes have broken down to a thick sauce.

Add the spinach for the last few minutes of cooking until wilted.

Serve with steamed vegetables and top with coriander and flaked almonds.