Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly. put the chicken into a large mixing bowl and pour over the yoghurt mixture. set aside. melt together the butter and oil in a medium karahi, wok or frying pan. add the onions and fry for about 3 minutes. add the chicken mixture and stir-fry for about 7-10 minutes. stir in about half of the coriander and mix well. pour over the cream and stir in well. bring to the boil. serve garnished with the remaining chopped coriander.

Target recipe: heat oil and half of the butter. cook the chicken and remove from heat. heat remaining butter and cook ginger for 1 minute. add coriander, cumin, garam masala and chilli to the ginger, cooking for a further minute. add the tomato puree, tomato paste and salt and simmer for 10 minutes. add the coconut cream and pepper and continue to simmer. add sugar, small amount at a time, according to taste and how sweet you would like it. add the chicken to the curry, sprinkle with sliced almonds and serve with saffron rice and naan bread.