Chicken Korma

Fry the onion, cloves and cardamom pods in a frying pan until the onion begins to soften.

Mix the garlic, chicken and ginger, stir-fry for four minutes and then add all the remaining spices.

Stir allowing them to permeate their flavor into the chicken.

Add the almonds, tomato puree, stock and cream and cook until reduced to the consistency of thick cream.

Then layer over the roasted almonds and serve with naan bread.