1 onion - sliced
3 garlic cloves - finely chopped
chicken thighs or breasts - thickly sliced
2 tsp garam masala
1 tsp ground cumin
300ml chicken stock - home made this time, but Massel brand is gluten free
60g (1/4 cup) creme fraiche or yoghurt
60g (1/2 cup) ground almonds
Cook onion in oil over medium-high heat for 2 or 3 minutes, then add garlic and cook for a minute.
Add the chicken and cook for about 5 minutes
Add the spices and cook until fragrant.
Add stock, creme fraiche or yoghurt and ground almonds.
Bring to the boil then cover and simmer until the chicken is cooked.
Add vegetables of your choice for the last few minutes - peas, zucchini, green beans, chopped spinach etc.
Serve with rice.
Sprinkle with coriander leaves if you have some.
This is a very quick curry to make, so perfect for a last minute, what the heck to I want to make for dinner thing. It tastes really good, the spices are warm, but gentle - nothing to offend any fussy eater - not that there are any of those here.