Creamy Almond Chicken Curry Recipe | Curry for Change

Ingredients

• 650g chicken joints, skinned (see above)
• 200g plain, full fat yoghurt
• 2 bay leaves
• 4 tbs. ghee or vegetable oil
• 1 medium onion, finely chopped
• 25-30g (around 2 tbs. ginger paste, fresh ginger, made into a paste)
• 5 fat cloves garlic, peeled and made into a paste
• 2-4 green chillies, whole (or to taste)
• 5 rounded tbs. ground almonds
• ½ tsp. green cardamom powder (powder seeds without husks)
• 1 tsp. cumin powder
• 1 rounded tsp. garam masala
• ¾ tsp. freshly ground black pepper
• salt to taste
• 80-100ml single cream or as much as you would like
• Handful of freshly chopped coriander
• 25g blanched almonds, lightly fried in oil for garnish