Chicken Korma Curry

Rinse chicken under cold running water and pat dry with paper towels. Remove any fat from the chicken breast and cut into 1 inch cubes.

Using a food processor or blender, combine garlic, ginger and water and process until it forms a creamy, smooth paste.

Heat olive oil in a large heavy skillet and brown the chicken cubes for 8-10 minutes. Remove the chicken from the pan with a slotted spoon and set aside.

Add the cardamom pods and saute for 2 minutes. Add the onion and saute for approximately 5 minutes, until soft and translucent. Stir in the garlic and ginger mixture, cumin and salt and cook, stirring frequently for an additional 5 minutes.

Gradually, add half of the yogurt, stirring constantly until fully incorporated. Cook over low heat until most of the yogurt has been absorbed.

Return the chicken to the pan and add the almonds. Cover and simmer over low heat for 5 to 6 minutes or until the chicken is tender.

Add the remaining yogurt, stir and simmer for a few minutes longer.