Chicken Korma with Almonds and Cream

• 1 large Yellow onion
• 4 cloves Garlic
• 20 g Ginger root, peeled
• 2 tbsp Ghee
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 tsp Ground turmeric
• 1 ½ tsp Garam masala
• 200 g Yogurt
• 80 g Ground almonds
• 800 g Chicken thighs, boneless, skinless
• 150 ml Double cream

1. Finely slice the onion. Crush the garlic and finely grate the ginger.
2. Heat the ghee in a dutch oven over a medium heat. Add the onion and cook for 10 to 12 minutes, stirring often, until very soft and lightly golden.
3. Stir in the garlic and ginger and cook for 1 minute until fragrant. Add the ground cumin, ground coriander, ground turmeric and garam masala, and cook for 30 to 60 seconds, stirring so the spices do not catch.
4. Lower the heat and stir in the yogurt a spoonful at a time, mixing well between additions so it stays smooth. Stir in the ground almonds until the sauce looks thick and creamy.
5. Add the chicken thighs and turn to coat in the sauce. Bring to a gentle simmer, then cover and cook for 18 to 22 minutes, stirring once or twice, until the chicken is cooked through and the sauce is rich.
6. Reduce the heat to low and stir in the double cream. Warm for 2 to 3 minutes until silky, without letting it boil, then rest off the heat for 5 minutes before serving.

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