Korma

INGREDIENTS

For the marinade

• 3 lbs chicken thighs (boneless and skinless)
• 2 teaspoons vegetable oil
• 2 teaspoons garam masala
• 2 teaspoons curry powder
• 2 cloves garlic , pressed
• ½ teaspoon salt
• ½ teaspoon black pepper (freshly ground)

For the sauce

• 3 onion peeled and quartered, white
• 6 cloves garlic , peeled
• 4 teaspoons curry powder
• 1 teaspoon Turmeric ground
• 1 teaspoon cumin
• 1 teaspoon garam masala
• ¼ teaspoon ground cardamom
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon ground coriander
• ½ teaspoon cinnamon
• ⅛ teaspoon nutmeg freshly grated
• 3 tablespoons vegetable oil
• 3 large tomato peeled, seeded and cut into small cubes
• 1 tablespoon ginger root , freshly grated
• 1½ oz ground almonds
• 1 cup coconut milk canned unsweetened
• 1 cup yogurt (dahi)
• 1 cup water cold
• ½ small red hot pepper , seeded and chopped
• 1 tablespoon brown sugar

Equipment

• blender