Chicken korma

1.Combine curry paste, yoghurt and garlic in large bowl. Add chicken, mix well. Cover and refrigerate, 3 hours, or overnight.

2.Heat oil in a large heavy-based saucepan. Cook onion, stirring, over medium heat, about 10 minutes, or until soft and browned lightly. Increase heat to high, add marinated chicken. Cook, stirring, until the chicken is sealed and has changed colour.

3.Add tomatoes and water, bring to boil. Reduce heat and simmer, covered, 20 minutes. Stir in almond meal and simmer, uncovered, about 20 minutes, or until the sauce has thickened slightly. Season with salt.

4.Serve sprinkled with coriander and accompanied with naan bread, if you like.