Budget Chicken Korma

• 1/2 c Blanched almonds
• 6 Garlic cloves
• 1 tb Fresh gingerroot, minced
• 2 tb Vegetable oil
• 2 lb Chicken thighs, skinned
• 6 Whole cloves
• 3 Bay leaves
• 2 Onions, chopped
• 1 Cinnamon stick
• 1 ts Ground coriander
• 1 ts Cumin
• 1 ts Cardamom
• 1 ts Salt
• 1/4 ts Cayenne pepper
• 1/2 c Plain yogurt
• Cilantro, chopped

Instructions

1. 1

   in blender or food processor, pure blanched almonds, garlic, ginger and 1/3 cup water until smooth.

2. 2

   In large saucepan or Dutch oven, heat oil over medium-high heat; brown chicken on all sides.

3. 3

   Remove and set aside.

4. 4

   Stir in cloves, bay leaves, onions and cinnamon; cook for 5 minutes or until onions are lightly browned.

5. 5

   Add almond mixture to saucepan along with coriander, cumin, cardamom, salt and cayenne pepper; cook, stirring for 3 minutes or until lightly browned.

6. 6

   Return chicken to saucepan along with 1/2 cup water; cover and simmer for about 30 minutes or until juices run clear when chicken is pierced.

7. 7

   Stir in yogurt, 1 tb at a time.

8. 8

   Discard cinnamon stick, cloves and bay leaves.

9. 9

   Garnish with coriander.

10. 10

    4 servings for $7.54 CDN [Mar/95] Serve with bowls of chutney, toasted almonds and yogurt.