Creamy chicken korma

D and I both enjoyed this one.  We had with rice.

Creamy chicken korma

Photo by ALB

Adapted from BBC

Preparation time:  less than 30 mins
Cooking time: 10 to 30 mins
Serves 4

Ingredients
2 tbsp vegetable oil (used Cooking Spray)
1 large brown onion, chopped (yellow onion)
4 whole cloves
4 cardamom pods, crushed
4 skinless, boneless chicken breasts, cut into bite-size pieces (1.25 pounds)
3 garlic cloves, crushed
1½in piece of fresh ginger, peeled and grated
1 tsp ground coriander
¼ tsp ground allspice
1½ tsp ground cumin
½ tsp ground turmeric
1 tsp chili powder
2 tsp tomato purée
2.25 oz ground almonds
8fl oz chicken stock
7fl oz half and half
salt and freshly ground black pepper
2oz flaked almonds, toasted (optional)
chopped coriander, to garnish (optional)

Method
Heat the oil in a large saucepan or frying pan. Once hot, fry the onion, cloves and cardamom pods for a few minutes until the onion begins to soften.

Add the chicken, garlic and ginger and, after frying for 4 minutes, add all the remaining spices. Stir around in the pan, allowing them to release their flavour into the chicken.

Add the tomato purée, ground almonds, stock and cream and bring to a simmer. Cook for about 15 minutes until reduced to the consistency of thick cream. Taste and add seasoning if it needs it.

Scatter over the toasted almonds and chopped coriander, if using.

6 Smart Points (my additions/subtractions at 4 servings)