2 birds’-eye chillies, roughly chopped
2 birds'-eye chillies, finely sliced
4 tbsp coriander leaves, roughly chopped
4 garlic cloves, roughly chopped
25g/1oz fresh root ginger, roughly chopped
1 large onion, finely sliced
400g/14oz chipping potatoes, peeled and cut into batons 1cm x 1cm x 6cm/½in x ½in x 2½in long
200ml/7fl oz chicken stock
1 x 400g/14oz tin chopped tomatoes
6 green cardamom pods, split and seeds lightly crushed
1 tsp chilli powder
½ tsp ground cinnamon
1 tbsp garam masala
50g/2oz ground almonds
50g/2oz butter
vegetable oil, for frying
150ml/5fl oz double cream
150ml/5oz plain yoghurt
4 chicken breasts, boneless and skinless, cut into long strips