Chicken Korma Recipe

• 4 Boneless chicken breasts (cut into pieces)
• 1 Large Onion (chopped)
• 2 tsp Tomato puree
• 1 tsp Ground Coriander
• 200 ml Whipping Cream
• Salt and Freshly Ground Black Pepper
• 1/2 tsp Turmeric Powder
• 4 cm piece of Fresh Ginger (grated)
• 4 Cardamom Pods (crushed)
• 3 Garlic Cloves (crushed)
• 50 gms Flaked Almonds (roasted)
• 1-1/2 tsp Ground Cumin
• 75 gms Ground Almonds
• 1/4 tsp Ground allspice
• 4 Whole Cloves
• 1 tsp Mild Chilli Pepper
• 2 tbsp Vegetable Oil
• 250 ml Chicken Stock

• Fry the onion, cloves and cardamom pods in a frying pan until the onion begins to soften.
• Mix the garlic, chicken and ginger; stir-fry for 4 minutes, then add all the remaining spices.
• Stir, allowing them to permeate their flavor into the chicken.
• Add the ground almonds, tomato puree, stock and cream and cook until reduced to the consistency of thick cream.
• Then layer over the roasted almonds and serve with naan bread.