Budget: Chicken Korma Recipe

• 1/2 c. Blanched almonds
• 6 x Garlic cloves
• 1 Tbsp. Fresh gingerroot, chopped
• 2 Tbsp. Vegetable oil
• 2 lb Chicken thighs, skinned
• 6 whl cloves
• 3 x Bay leaves
• 2 x Onions, minced
• 1 x Cinnamon stick
• 1 tsp Grnd coriander
• 1 tsp Cumin
• 1 tsp Cardamom
• 1 tsp Salt
• 1/4 tsp Cayenne pepper
• 1/2 c. Plain yogurt Fresh coriander, minced

1. In blender or possibly food processor, pure blanched almonds, garlic, ginger and 1/3 c. water till smooth.
2. In large saucepan or possibly Dutch oven, heat oil over medium-high heat; brown chicken on all sides.
3. Remove and set aside.
4. Stir in cloves, bay leaves, onions and cinnamon; cook for 5 min or possibly till onions are lightly browned.
5. Add in almond mix to saucepan along with coriander, cumin, cardamom, salt and cayenne pepper; cook, stirring for 3 min or possibly till lightly browned.
6. Return chicken to saucepan along with 1/2 c. water; cover and simmer for about 30 min or possibly till juices run clear when chicken is pierced.
7. Stir in yogurt, 1 tb at a time.
8. Throw away cinnamon stick, cloves and bay leaves.
9. Garnish with coriander.
10. Serve with bowls of chutney, toasted almonds and yogurt.
11. Main
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almonds, garlic, fresh gingerroot, vegetable oil, chicken, cloves, bay leaves, onions, cinnamon, coriander, cumin, cardamom, salt, cayenne pepper, coriander

Taken from cookeatshare.com/recipes/budget-chicken-korma-94733 (may not work)