We always prefer to use boneless free-range chicken thigh fillets for curries - they stand up to strong flavours and reheat well, unlike breast which becomes dry and tough.
We marinate them first in ginger and garlic-infused yoghurt and then cooked in a tomato-based, gently spiced sauce (lots of sweet spices like cardamon and cinnamon, as well as cumin, chilli and garam masala) before being finished with a little cream, ground almonds and whole roasted cashew nuts. It's a big family favourite.
Serve with basmati rice, a cucumber raita and chutneys.
LOW CARB: Serve with cauliflower "rice" - pulse-chop cauliflower in a food processor until broken into rice-sized pieces. Toss in a dry frying pan with a pinch of salt, adding spices like turmeric and cumin seeds if you'd like.
Frozen product. Once defrosted, cook and consume within 48 hours.
ALL SIZES: Defrost before reheating. Empty into a saucepan and place over a gentle heat, stirring occasionally, till piping hot or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally, until piping hot.