Chicken Korma - cooking recipe

Ingredients

1 1/2 lbs skinless chicken breasts, cubed
1/2 ounce ground almonds
2 garlic cloves, crushed
1 teaspoon ground ginger
2 tablespoons oil
4 green cardamom pods, split open
1 onion, finely sliced
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 pint plain yogurt
1 cup single cream
1 tablespoon fresh coriander leaves
1 tablespoon toasted sliced almonds

Preparation

In a blender mix the ground almonds,and garlic with the ginger and a little water to make a paste.
Heat the oil in a large pan and fry the chicken till brown. Drain the ckicken on kitchen paper.
Add the cardamom and onions to the pan and fry for 5 minutes Stir in the almond paste and cook for 5 mins over low heat.
Slowly add the yogurt to the pan stirring all the time till it is incorporated. put the chicken in the pan, cover and simmer for 5 minutes.
Stir in the cream and cook for 5 minutes.
garnish with the toasted almonds and coriander leaves.
Serve with plain boiled rice.