OK, for this one you're going to need a blender/liquidiser as we start by making a paste. Ingredients are 2 red bell peppers (deseeded) and coarsely chopped, half a red onion chopped, about an inch of fresh ginger chopped, 5 or 6 garlic cloves crushed, 1 tsp ground coriander, 2 tsps ground cumin, .5 tsp turmeric, and .5 tsp ground chilli, plus a pinch of cayenne pepper, and finally about 70g of flaked almonds.



Put all the ingredients into whatever you're going to use to make a paste.



Blitz until you've got a reasonably smooth paste.



In a large pan, fry the paste for 10 minutes in a little oil (I use Canola).



This is about .75kg of chicken breast cut into pieces



add the chicken to the paste and stir to thoroughly coat, cook for 10 minutes.



Then add about 300ml of chicken stock to get a thick sauce, bring to the boil then simmer for 15 minutes.



Finish it off with a good squeeze of lemon juice, and some chopped fresh coriander.



You could use the paste for a vegetarian option, changing the chicken for sweet potato or cauliflower as an example.