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.
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