Indian Chicken Curry With Ground Almonds

800g meaty chicken pieces with bone
50g meat curry powder
100ml cooking oil

Spice Ingredients
4 shallots, sliced
1 green chilli, halved
2 sprigs curry leaves
5cm cinnamon stick
3 cloves
4 cardamons

Spice Paste (Ground)
30g ginger
10 cloves garlic
20g grated coconut (use white flesh only)
1 teaspoon black pepper
2 teaspoon fennel seeds (jintan manis)
15g almonds (about 15)

500ml water
2 potatoes, skinned and cut into wedges
2 tomatoes, cut into wedges
salt to taste

Garnishing
1 sprig coriander leaves, sliced
2 tablespoons fried shallots

Method
1. Marinate the chicken with the curry powder for at least 1 hour in the fridge.

2. Heat the oil in wok. Saute spice ingredients until shallots turn light brown. Add in the marinated chicken and fry, stirring, over medium heat, for about 5 minutes.

3. Add the spice paste and water. Bring to a boil and simmer for 10 minutes or until chicken is almost tender. Add in the potatoes. Season with salt to taste and cook until potatoes are tender. Lastly add in the tomatoes.

4. Remove from heat, garnish and serve with steamed white rice, toasted bread or roti canai.