Ingredients

• 1 kg - chicken pieces
• 4 tbsp - ghee or vegetable oil
• 1 - medium onion, quartered
• 1 cm piece - ginger
• 4 tbsp - almond meal
• 1/2 tsp - turmeric
• 1 tsp - chilli powder
• 2 tsp - ground coriander
• 1 cup - cream or coconut cream
• 1.5 tsp - garam masala
• 3 - hard boiled eggs
• 2 tbsp - toasted flaked almonds
• 1 - lime
• coriander or mint leaves for garnishing

How to Make Creamy Curry

• Cut the chicken into 5 cm pieces with a cleaver or heavy knife.
• Brown in the ghee or oil until evenly coloured, then remove and keep warm.
• Grind the onion and ginger to a paste in a food processor or mortar. Fry in the same pan until golden brown.
• Add almond meal, turmeric, chilli and coriander.
• Cook for 1-2 minutes, stirring.
• Return the chicken to the pan with 1 cup of water.
• Partially cover and simmer until the chicken is tender (about 25 minutes), stirring several times.
• Stir in cream, garam masala and the hard-boiled eggs cut into wedges. Heat through gently.
• Transfer to a warmed serving dish and garnish with the almonds, wedges of the lime and coriander or mint leaves.