Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Mix all the marinade ingredients, toss with the chicken then leave for an hour (you can leave longer or even overnight, if you like).
Heat the oil in a pan with a lid. Fry the onions for 7-8 minutes or until softened and starting to turn golden, then add the cumin, garlic and ginger, and cook for 2-3 minutes. Add the chicken with its marinade and cook for 5 minutes, stirring, until it starts to turn opaque. Add 150ml water and the almonds, stir well and bring to a low simmer. Put on the lid and cook gently for 30 minutes. Serve with rice or naan bread.