Ingredients

• 2 tbsp vegetable oil
• 1 large brown onion
• chopped
• 4 whole cloves
• 4 cardamom pods
• crushed
• 4 skinless
• boneless chicken breasts
• cut into bite-size pieces
• 3 garlic cloves
• crushed
• 4 cm/1½in 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 chilli powder
• 2 tsp tomato purée
• 75g/3oz ground almonds
• 250ml/8fl oz chicken stock
• 200ml/7fl oz whipping cream
• salt and freshly ground black pepper
• 50g/2oz flaked almonds
• toasted
• chopped coriander
• to garnish (optional)

Directions

• Heat the oil in a large saucepan or frying pan. Once hot
• 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 flavour 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 chopped coriander
• if using.