Chicken Korma

• 2 onions chopped
• 2 garlic cloves chopped
• 1 inch ginger piece root, chopped
• 5/8 cup flaked almonds
• 7/8 ounce Flora Buttery or 2 tbsps Flora Cuisine
• 1 3/16 pounds chicken 11/4lb, cut into bite-size pieces
• 10 cardamom pods split
• 6 whole cloves
• 1 cinnamon stick
• 1 teaspoon coriander seeds
• 2 teaspoons ground cumin
• 1 1/4 cups Elmlea Single Light
• 1 7/8 cups basmati rice
• 1/2 teaspoon garam masala
• 3 tablespoons fresh coriander chopped
• almonds Toasted flaked, to garnish, optional

1. Put the onions, garlic, ginger and almonds into a food processor. Add 6 tablespoons cold water and blend to a paste.
2. Heat the Flora in a pan; add the chicken, cardamom pods, cloves and cinnamon stick. Cook for about 5 minutes, stirring occasionally, until the chicken is golden brown.
3. Add the onion paste, coriander seeds and cumin seeds. Cook, stirring for 2-3 minutes. Add the Elmlea and 100ml (4fl oz) water, bring to the boil, cover and simmer gently for 30-40 minutes.
4. Meanwhile, cook the rice according to packet instructions.
5. Stir the garam masala and fresh coriander into the chicken mixture and serve with the rice. Garnish with toasted flaked almonds if desired.

onions, garlic, ginger, almonds, buttery, chicken, cloves, cinnamon, coriander seeds, ground cumin, basmati rice, garam masala, fresh coriander chopped

Taken from www.yummly.com/recipe/Chicken-Korma-379032 (may not work)