Chicken Korma

• 1 1/2 lbs skinless chicken breasts, cubed
• 1/2 ounce ground almonds
• 2 garlic cloves, crushed
• 1 teaspoon ground ginger
• 2 tablespoons oil
• 4 green cardamom pods, split open
• 1 onion, finely sliced
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 pint plain yogurt
• 1 cup single cream
• 1 tablespoon fresh coriander leaves
• 1 tablespoon toasted sliced almonds

1. In a blender mix the ground almonds,and garlic with the ginger and a little water to make a paste.
2. Heat the oil in a large pan and fry the chicken till brown. Drain the ckicken on kitchen paper.
3. Add the cardamom and onions to the pan and fry for 5 minutes Stir in the almond paste and cook for 5 mins over low heat.
4. Slowly add the yogurt to the pan stirring all the time till it is incorporated. put the chicken in the pan, cover and simmer for 5 minutes.
5. Stir in the cream and cook for 5 minutes.
6. garnish with the toasted almonds and coriander leaves.
7. Serve with plain boiled rice.

chicken breasts, ground almonds, garlic, ground ginger, oil, green cardamom pods, onion, ground cumin, salt, yogurt, single cream, fresh coriander leaves, almonds

Taken from www.food.com/recipe/chicken-korma-203075 (may not work)