Chicken Korma

1 lb boneless chicken - cut into 1" pieces
4 tablespoons corn oil
1 medium onion - very finely chopped
1 inch cinnamon stick
3 cloves
3 cardamoms
1 bay leaf
1 teaspoon root ginger paste
1 teaspoon garlic paste
1/2 teaspoon chilli masala
1/2 teaspoon turmeric powder
1/4 pint natural yoghurt (preferably set)
1 tablespoon ground almonds
1 teaspoon salt
  1. Place oil in pan with cinnamon, cloves, cardamom, bay leaf and onions. Fry gently until onions are soft and golden (approx 8-10 mins).
  2. Add turmeric, chilli masala, ginger, garlic and chicken. Add spices quickly to ensure they do not burn.
  3. When the chicken is sealed, add the yoghurt, approximately one tablespoon at a time, mixing continually.
  4. Add salt and cook for approx. 5 mins. If necessary add water one tablespoon at a time to moisten.
  5. Finally, add ground almonds one tablespoon at a time.

Note: adapt the quantities of almonds used depending upon the thickness of sauce required.