- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 whole cloves
- 4 cardamom pods, crushed
- 4 skinless, boneless chicken breasts, cut into bite-size pieces
- 3 garlic cloves, crushed
- 4 cm/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 mild chilli pepper
- 2 tsp tomato purée
- 75g/3oz ground almonds
- 250ml/8fl oz chicken stock
- 200ml/7fl oz whipping cream
- salt and freshly ground black pepper
- 50g/2oz flaked almonds, toasted
- Heat the oil in a large saucepan or frying pan and 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 serve with naan bread.