Chicken in Almond Sauce Recipe

Soak the flaked almonds in warm water for a couple of hours. Drain and then process in a food processor or blender to a fine puree. Set aside.

Heat the oil in a pan, add the cumin seeds, cloves, cardamom pods, minced garlic, ground turmeric and bay leaves. When the spices begin to crackle add the chopped onions and fry for 5-10 minutes.

Add the diced chicken and continue to fry, stirring continuously. Stir in the prepared almond puree. Cook over a low to medium heat for 15-20 minutes.

Stir in the light cream, ground cardamom and garam masala. Add the sugar and salt to taste. Cook for a further 3 - 5 minutes. Serve at once, garnished with a few almond flakes and chopped fresh cilantro.

Tip: Why not try this recipe using other nuts? Pistachios, cashew nuts, pinenuts and chestnuts would all work well and give a completely different flavour.

Serves 4.