Chicken korma

Method

Dice the chicken into bite-sized pieces. Finely chop the onions and make a paste with the garlic and ginger. Heat the oil in a large pan and fry the onions until soft, then add the garlic and ginger paste and cook for a minute. Stir in the spices and cook for another minute until fragrant. Add the chicken pieces and cook for 5 minutes, stirring occasionally. Pour in the coconut milk and cream, stir in the ground almonds, and simmer gently for 15-20 minutes until the chicken is cooked through. Season with salt, lemon juice and sugar to taste, then serve hot with basmati rice or naan bread.