This is one of my youngest son Gabe's favourites. The ingredients list looks rather long but it's actually pretty fast to make if you have all the dried spices in your cupboard.  

Marinade:

500g organic chicken thighs

1 Tbsp Greek yoghurt

2 Tbsp lemon juice

1 tspn garam masala

1 tsp chili powder

Pinch salt

1 tsp sugar

Sauce:

1 onion

3 cloves garlic

2cm ginger

1 fresh long chilli

2 tbsp water

50 g butter

2 tsp ground coriander

2 tsp ground cumin

1 cinnamon stick

A pinch of ground cloves (or 4 whole cloves)

½ tsp ground cardamom

A pinch of ground nutmeg

¼ tsp fenugreek seeds

1 tsp ground black pepper

2 bay leaves

1/2 tsp chilli powder

2 Tbsp tomato paste

400ml tomato passata

¼ cup greek yoghurt

2 Tbsp almond meal

1/3 cup pouring cream

2 Tbsp sugar or honey

Big pinch of salt

Green beans

Instructions:

1. Dice chicken and marinade in a glass or ceramic bowl for anywhere from 10 minutes to overnight

2. Process onion, garlic, chilli, ginger & water to a fine paste

3. Melt butter in a saucepan, add coriander, cumin, cinnamon and cloves. Toast until fragrant

4. Add the onion paste, cardamom, nutmeg, fenugreek, bay leaves, pepper & chilli powder, cook a few minutes while stirring

5. Add the chicken, almond meal, tomato paste, passata, yoghurt, salt, honey/sugar and cream

6. Simmer for anywhere from 15 minutes to 1 hour

7. Add the chopped green beans to the curry 5 minutes before you serve

Serve with basmati rice (I add ¼ tsp of turmeric when I make the rice), pappadams, fresh coriander, sliced fresh red chillies and almond flakes.