Indian Chicken Korma

In a large saucepan, sauté garlic cloves, ginger and onion in oil over medium-high heat for a few minutes without browning.

Add all of the spices to saucepan and cook for 2 to 3 minutes until fragrant.

Add the cubed chicken and stir together for a few minutes.

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).

Taste and adjust seasoning.

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.