link

• 2 tbsp oil or ghee
• 1 x 1 cm cinnamon stick or about ¹/₂ tsp ground cinnamon
• 3-4 smashed green cardamom pods
• 1 BIG tsp garlic+ginger paste (or half tsp each)
• 300 ml curry base
• 1 big tbsp sugar
• 3 tbsp ground almonds
• 300 g cooked chicken (or paneer, etc)
• ~50 g block coconut
• Approx 70 ml cream (ideally double) or full-fat yoghurt
• ¹/₂ tsp garam masala
• Big pinch dried fenugreek leaves/kasuri methi

1. Melt 2 tbsp ghee or oil in a pot; when hot, add:
   
   1 x 1 cm cinnamon stick or about ¹/₂ tsp ground cinnamon
   3-4 smashed green cardamom pods
   
   Fry briefly, few seconds.
2. Add:
   
   1 BIG tsp garlic+ginger paste (or half tsp each)
   
   Fry 30 sec or so.
3. Add:
   
   3 tbsp ground almonds
   1 big tbsp sugar
   
   Mix up - should look a bit dry. Now add
   
   300 ml curry base sauce
   
4. Remove the cardamom pods and cinnamon sticks if possible.
5. Add:
   
   300 g cooked chicken, or paneer, or whatever.
   
   Stir in, heat up, allow the sauce to cook down slightly if needed.
6. Reduce to a simmer, then add coconut. Stir in till melted.
   
   About 50 g block coconut
   
7. Add cream or yoghurt.
   
   About 70 ml cream or yoghurt
   
8. Taste - add more salt or sugar/honey as needed. Also add garam masala and fenugreek
   
   ¹/₂ tsp garam masala
   Big pinch dried fenugreek leaves/kasuri methi
   

• About 2 servings.
• Can add coconut and meat in whatever order.
• If you don't have cream but DO have a tin of coconut milk, for whatever reason, that works well too. Leave out the block coconut until the coconut milk has been added and decide if/how much you need then.
• You should make bread to go with. Use the leftover yoghurt from that instead of the double cream in step 7.