Almond Chicken Curry

Ingredients

• 3/4 cup (90g) almond meal
• 1 cup (250ml) water
• 1 tbs ghee
• 2 tsp finely grated fresh ginger
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 8 (about 800g) chicken thigh fillets, halved
• 2 tsp garam marsala
• 1/2 cup (125ml) cream
• Toasted flaked almonds and coriander leaves, to serve

Method

1. Combine the almond meal and water in medium bowl. Set aside for 1 hour to soak.
2. Step 2
   Heat the ghee in a large saucepan over medium heat. Add the onion and ginger, cook, stirring for 10 minutes or until onions are golden. Add the cumin, coriander, turmeric, cinnamon, cardamom; cook, stirring, for 1 minute or until aromatic. Add the chicken and almond meal mixture; bring to the boil. Reduce heat to low; cook, stirring occasionally, for 30 minutes or until chicken is cooked through and sauce thickens slightly.
3. Step 3
   Add the cream and cook for a further 15 minutes or until sauce thickens. Remove from heat. Add the garam masala and stir to combine. Season with salt and pepper.