Level of difficulty easySeason All year round
Cook SunRice basmati rice as per pack instructions.
Combine the garlic, ginger and water in a food processor or blender and mix to a creamy, smooth paste.
Heat the olive oil in a large, heavy-bottomed frying pan and brown the chicken for 8-10 minutes. Remove the chicken from the pan with a slotted spoon and set aside.
Add the cardamom pods to the pan and sauté for 2 minutes. Add the onion and sauté for approximately 5 minutes, until soft and translucent. Stir in the garlic and ginger mixture, cumin and salt and cook, stirring frequently, for an additional 5 minutes.
Gradually add half of the yoghurt, stirring constantly until fully incorporated. Cook over low heat until most of the yoghurt has been absorbed.
Return the chicken to the pan and add the almonds. Cover and simmer over low heat for 5 to 6 minutes or until the chicken is tender. Add the remaining yoghurt, stir and simmer for a few minutes longer.
Serve on a bed of hot cooked rice and garnish with coriander.