Chicken Korma

Ingredients -

1 cup Blanched Almonds 
4 pieces Garlic Cloves 
3 pieces Ginger root chopped 
2 tbsp Vegetable Oil
1 kg Boneless Chicken Breast
1 piece Cardamom Pods 
1/2 cup Onions finely chopped 
2 tbsp Green Chilies minced
1 tsp Ground Cumin
1 tsp Coriander, ground 
1 cup Plain Yogurt 
1/2 cup Heavy cream 
1/2 cup Raisins

Procedure -

Process the almonds, garlic and ginger in a food processor with 30 ml water. Set aside. Heat the oil in a large pan and sear the chicken pieces. Remove and set aside. Add the cardamom pods and onions and cook on gentle heat. Add in the almond, garlic and ginger paste, chilies, cumin and coriander. Put on low heat and stir in the yogurt and return the chicken to the pan. Cover and simmer over a low heat for 5‐6 minutes or until the chicken is tender. Stir in the cream and raisins. Taste and season. Garnish with toasted flaked almonds and cilantro, serve with basmati rice.