Pakistani Chicken Korma

Ingredients:

• ¼ cup of neutral oil
• 1 medium yellow onion, sliced
• 3 green cardamom pods, whole
• 3 whole black pepper pods
• 3 whole cloves
• 1 lb of bloneless skinless chicken, fat removed, cut into bite-sized pieces
• 1 tsp of garlic, minced or crushed
• 1 tsp of ginger, crushed
• 1 bay leaf
• 1 inch of cinamon stick
• ½ tsp of ground coriander
• 1 tsp of ground cumin
• ¼ tsp of tumeric
• ½ tsp of chili powder
• ½ tsp of freshly ground pepper
• 1¾ tsp of salt, divided
• ½ tomato, finely chopped
• ¼ cup of water plus 0.25 cup heavy cream or milk, mixed
• 1 Tbsp of ground almonds or almond meal/flour
• 1 tsp of garam masala

Instructions:

1. Heat the oil in a pot over medium-high.
2. Once hot, fry the onion, cardamom pods, black pepper pods, and cloves for 3 to 4 minutes, or until the onion begins to soften and is a light golden brown.
3. Add the chicken, garlic, and ginger and cook for 3 to 4 minutes.
4. Add all the remaining spices and 1 tsp salt and cook for 2 to 3 minutes.
5. Add the tomato and cook for 2 to 3 minutes.
6. Then add the cream mixture and ground almonds; cover and cook for about 10 minutes, or until the oil separates.
7. Add the garam masala and salt to taste (add 0.25 tsp salt at a time).

Comments:

The dish can be garnished with Blanched almonds and/or chopped cilantro if desired.