Creamy Chicken Korma with Almonds

Ingredients:

5-6 garlic cloves, coarsely chopped

2.5 cm piece of fresh root ginger, chopped

50 g flaked almonds

5 tbsp olive or groundnut oil

2 bay leaves

8 cardamom pods

4 cloves

2.5 cm piece of cinnamon stick

1 onion, finely chopped

1 tbsp ground cumin

1 tbsp ground coriander

1/4 tsp cayenne pepper

1 tbsp tomato purée

1.5 kg chicken pieces, skinned and cut into

serving portions

1¼ tsp salt

3 tbsp soy cream

1/2 tbsp garam masala

150 ml water

Method:

1. 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.

2. Reduce the heat to medium and add the paste from the blender, along with the cumin, coriander and cayenne. Stir for 3-4 minutes, then add the tomato puree and stir for a minute longer.

3. 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.