2 tsp of the oil and fry the cloves, cardamom pods and cinnamon for one minute
and then put to one side. Place the chopped onion, ginger and whole garlic
cloves in a processor, add the untoasted flaked almonds and blend until the
mixture is smooth.
Add coriander, cumin and the desired amount of cayenne pepper,
depending on how hot you want the curry. Add the turmeric, garam masala and 5
tbsp of water then blend to form a smooth paste and finally stir in the reserved
the remaining oil in a heavy based pan and fry the sliced onions until they are
soft, but not browned. Add the sliced chicken and fry for 3-4 minutes, stirring
often until no longer pink. Season to taste with salt and black pepper and stir
in curry paste prepared earlier.
in chicken stock, stir well and simmer for 15 minutes, stir in the cream or
yoghurt and simmer for 20 minutes until the chicken is tender and the liquid
reduced. Sprinkle with toasted almonds and serve
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