Chicken Korma

• 2 lbs skinless chicken, and cubed
• 1 ounce ground almonds
• 2 garlic cloves, crushed
• 1 inch cube fresh ginger, chopped
• 2 tablespoons oil
• 3 green cardamoms, split open
• 1 medium onion, sliced
• 2 teaspoons ground cumin
• 12 teaspoon salt
• 5 ounces plain yogurt
• 5 ounces single cream
• 1 tablespoon sliced almonds, toasted

1. In a blender process the almonds, ginger and garlic with 3 tbsp water to make a paste.
2. Heat the oil in a large pan and fry the chicken till browned, 8 to 10 minutes.
3. Remove the chicken from the pan drain and set aside.
4. To the pan add the cardamoms and the onions and fry for 5 minutes.
5. Add the almond/garlic paste, cumin and salt, cook for 5 minutes.
6. Slowly add the yogurt, stir, add the chicken, cover the pan and simmer 5 minutes.
7. Add the cream and simmer for 5 minutes.
8. Serve garnished with the toasted almonds.

chicken, ground almonds, garlic, fresh ginger, oil, green cardamoms, onion, ground cumin, salt, yogurt, cream, almonds

Taken from www.food.com/recipe/chicken-korma-204477 (may not work)