A twist on the classic recipe using lactofree cream instead of yoghurt.
Peel and slice the onion, peel and thinly slice the garlic, peel and grate the ginger.
Crush the cardamon and remove the seeds. Cut the chicken into pieces and rub the ground coriander, chilli powder and cardamon seeds into it.
Leave to marinade for 30 minutes, longer if possible. Heat a saucepan,add the oil and when hot add the onion and saffron and cook gently for 5 minutes. Add the garlic, ginger, a pinch of salt and ground almonds, cook for a further 2 or 3 minutes the add the chicken and lactofree cream.
Simmer gently for 15 minutes. Roughly chop the cashews and coriander and top the finished dish with them when serving.
Wash the rice well. Crack the cardamon and slice the chilli thinly.
Place the rice in a saucepan and cover with the water (1 and a half times the quantity of rice).
Add the cinnamon stick, cracked cardamom pods, spreadable, saffron and salt. Bring the saucepan to the boil. Once boiling, reduce the heat to a simmer and cover with a lid. Cook the rice for 10-12 minutes or until all of the liquid has been absorbed.
Remove the pan from the heat and allow the rice to finish cooking away from the heat. Break the rice up with a fork just before serving with the curry. Serve with the sliced chilli on top.
«Try stuffing your chicken thighs with sultanas, chopped coriander and some pistachios. Roll them up and close with a toothpick before cooking the same way. »