Chicken Korma


2 tbsp vegetable oil

1 large onion, chopped

4 whole cloves

4 cardamom pods, crushed (I discard the husk)

4 skinless, boneless chicken breasts, cut into bite-size pieces

3 garlic cloves, crushed

1½ inch piece of fresh ginger, peeled and grated

1 tsp ground coriander

¼ tsp ground allspice

1½ tsp ground cumin

½ tsp ground turmeric

1 tsp mild chili pepper flakes (pretty hot: consider using less if you are concerned with heat)

2 tsp tomato purée

3 oz ground almonds (about a half cup)

8 fl oz chicken stock

7 fl oz whipping cream

salt and freshly ground black pepper

2oz flaked almonds, toasted

Preparation method

Heat the oil in a large saucepan or frying pan and fry the onion, cloves and cardamom pods for a few minutes until the onion begins to soften.

Add the chicken, garlic and ginger and, after frying for 4 minutes, add all the remaining spices. Stir around in the pan, allowing them to release their flavor into the chicken.

Add the tomato purée, ground almonds, stock and cream and bring to a simmer. Cook for about 15 minutes until reduced to the consistency of thick cream. Taste and add seasoning if it needs it.

Scatter over the toasted almonds and serve with naan bread.

BBC via Becky Crane