Chicken korma

Method

1. 1

   Toast the flaked almonds in a dry pan over medium heat, shaking often, until golden. Tip them onto a plate.

   2 min
2. 2

   Heat the ghee and oil in the large pan over medium heat, add the cardamom, cloves, cinnamon and bay leaf and stir until fragrant.

   1 min
3. 3

   Add the onions and cook gently, stirring often, until very soft and pale gold but not browned.

   12 min
4. 4

   Stir in the garlic and ginger and cook until they no longer smell raw.

   1 min
5. 5

   Add the coriander, cumin and turmeric and stir for a few seconds.

   30 sec
6. 6

   Remove the cinnamon stick and bay leaf, then scrape the onions into a blender with the ground almonds and water and blend until completely smooth.

7. 7

   Return the pan to medium heat and cook the chicken in the film of fat left behind, stirring, until no longer pink on the outside.

   4 min
8. 8

   Lower the heat and stir in the yogurt one spoonful at a time so it stays smooth.

9. 9

   Pour in the onion and almond sauce, add the salt and sugar, then cover and simmer gently until the chicken is cooked through.

   20 min
10. 10

    Stir in the cream and garam masala and simmer uncovered until the sauce coats the back of a spoon.

    5 min
11. 11

    Taste for salt, scatter with the toasted almonds and serve with pilau rice or naan.