3 tbsp vegetable oil
1 tsp whole cloves
2 tsp cardamom pods
1" / 2.5cm piece of root ginger, peeled and finely chopped
1/2 small onion
4 cloves of garlic
50g flaked almonds
1 tsp ground coriander
2 tsp ground cumin
0.5-1 tsp cayenne pepper
0.5 tsp ground turmeric
0.25 tsp garam masala
2 sliced onions
4 skinless, boneless chicken breasts, sliced
150ml chicken stock
300ml single cream or natural yoghurt
50g toasted flaked almonds
Heat 2 tsp of the oil and fry the cloves, cardamom pods and cinnamon for one minute and then put to one side.
Place the chopped onion, ginger and whole garlic cloves in a processor, add the untoasted flaked almonds and blend until the mixture is smooth.
Add coriander, cumin and the desired amount of cayenne pepper, depending on how hot you want the curry.
Add the turmeric, garam masala and 5 tbsp of water then blend to form a smooth paste and finally stir in the reserved spices.
Heat the remaining oil in a heavy based pan and fry the sliced onions until they are soft, but not browned.
Add the sliced chicken and fry for 3-4 minutes, stirring often until no longer pink.
Season to taste with salt and black pepper and stir in curry paste prepared earlier.
Pour in chicken stock, stir well and simmer for 15 minutes, stir in the cream or yoghurt and simmer for 20 minutes until the chicken is tender and the liquid reduced.
Sprinkle with toasted almonds and serve