Chicken Curry

Ingredients

• 5 cloves garlic (coarsely chopped)
• 2.5 cm fresh ginger (coarsely chopped)
• 50 g almond flakes
• 5 tbsp peanut oil
• 2 Bay leaves
• 8 cardamom pods
• 4 cloves
• 1 stick cinnamon (about 3 cm)
• 1 onion (finely chopped)
• 1 tbsp cumin (ground)
• 1 tbsp coriander (ground)
• 0.5 tsp cayenne pepper
• 1 tbsp tomato purée
• 1.5 kg chicken parts (boneless, cut into portions)
• 1.25 tsp salt
• 3 tbsp sour cream
• 0.5 tsp garam masala
• 150 ml water

Instructions

1. 1.

   Blend garlic, ginger, and almonds with 6 tbsp water to make a paste.

2. 2.

   Heat oil in a wide pan and fry bay leaves, cardamom pods, cloves, and cinnamon stick for about 10 seconds while stirring; add onions and sauté until translucent. Reduce heat and add the garlic paste with cumin, coriander, and cayenne pepper. Fry for 3-4 minutes while stirring, then add tomato puree and cook for another minute. Add chicken pieces to the pan, salt, sour cream, garam masala, and water; mix well and cover. Simmer gently for about 25 minutes until the chicken is cooked through.