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.