Creamy Chicken Korma With Almonds Recipe 

5-6 garlic cloves, coarsely chopped

2.5 cm(1 in) piece of fresh root ginger, chopped

50 g (2 oz) flaked almonds

5 tablespoons olive or groundnut oil

2 bay leaves

8 cardamom pods

4 cloves

2.5 cm (1in) piece of cinnamon stick

1 onion, finely chopped

1 tablespoon ground cumin

1 tablespoon ground coriander

¼ teaspoon cayenne pepper

1 tablespoon tomato puree

1.5 Kg ( 3 lb) chicken pieces, skinned and cut into serving portions

1 ¼ teaspoons salt

3tablespoonssingle cream

½ tablespoon garm masala

150 ml(1/4 pint) water

Put the garlic, ginger, almonds and 6 tablespoons of water into a blender and blend  to a smooth paste.  Put the oil in a wide pan and set it over a medium-high heat.  When it is very hot, put in the bay leaves, cardamom pods, cloves and cinnamon stick and stir for 10 seconds.  Add the onion and cook, stirring, until browned.  Reduce the heat to medium and  add the paste from the  blender, along with the cumin, coriander and cayenne.  Stir for 3-4 minutes, and then add the tomato puree and stir for a minute longer.

Add the chicken pieces, salt, cream, garam masala and water.  Bring to a simmer, then cover the pan, turn the heat to low and simmer gently for 25 minutes, until the chicken is done.