Indian Chicken Korma

3 tbsp (45 mL) canola oil

6 cloves garlic, finely-chopped

2 tbsp (30 mL) ginger, chopped

1 onion(s), chopped

3 whole cloves

3 tbsp (45 mL) turmeric

1 tbsp (15 mL) garam masala

1 cinnamon stick(s)

1 tbsp (15 mL) coriander, ground

1 tbsp (15 mL) black cardamom seeds

1 tbsp (15 mL) paprika

1 boneless, skinless chicken breast half, cut into large cubes

6 - 8 boneless, skinless chicken thighs, cut into large cubes

2 cups (500 mL) 35% (whipping) cream

1/2 cup (125 mL) cilantro, fresh, chopped

juice of one lemon

salt, to taste

pepper, freshly ground, to taste

1/4 cup (60 mL) almonds, sliced, blanched

1 In a large saucepan, sauté garlic cloves, ginger and onion in oil over medium-high heat for a few minutes without browning.
2 Add all of the spices to saucepan and cook for 2 to 3 minutes until fragrant.
3 Add the cubed chicken and stir together for a few minutes.
4 Add cream along with the salt and pepper and simmer for 10 minutes, until juices run clear or the internal temperature reaches 77°C (170°F).
5 Taste and adjust seasoning.
6 In a small, dry frying pan, cook the sliced almonds over high heat until golden, stirring with a wooden spoon. Add lemon juice and cilantro to the chicken at the last minute and serve in a shallow bowl, topped with the almonds and chapati bread on the side.