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1. Preheat the oven to 200°C (gas mk 6, 2. Add the turneric, cumin, paprika, chilli powder and ground coriander. Fry for a further five minutes, stirring to prevent the spices from burning. Empty the mixture into a medium casserole dish. 3. Chop the breast or thigh fillets into about 5 pieces each, and add to the casserole dish. Add the wine, yoghurt, ground almonds and salt, and mix well. Cover and place in the oven for 40 minutes. 4. Quarter the tomatoes, and finely chop the fresh coriander. After the 40 minutes, add the tomatoes, coriander, sugar and garam masala to the casserole, stir, cover and replace in the oven for a further 15 minutes. 5. Check the chicken is cooked through. Serve with rice. 
Add some hot chilli powder in step 2 if you like a hot curry. To feed four people simply double the quantity of chicken. You can purchase your spices on line in the US from
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