A mild creamy Indian Curry
Put the Ginger, Almonds, Garlic and 6 Tablespoons of water into a blender and process to a smooth paste
Heat the Oil in a large saucepan over a medium-high heat until hot and then add the Bay leaves, Cardamom Pods, Cloves and Cinnamon Stick, stirring for 10 seconds to slightly toast.Then add the Onion and cook for 4 - 5 minutes or until the Onion is browned.
Once browned, reduce the heat to medium and add the blended paste, Cumin, Coriander and Cayene Pepper. Stir for 3 - 4 minutes then add the Tomato Paste and cook for a further 1 minute.
Put in the Salt, Cream, Garam Masala and extra Water. Stir to combine and then add the Chicken pieces.
Bring back to a simmer and cover the pan. Turn the heat to very low and gently simmer for 25 minutes or until chicken is cooked through.
Best served with steamed Basmati Rice, steamed broccoli and Papadoms.
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