Malai Chicken Curry



350g skinless on the bone chicken, chopped into 8 pieces 
3 tbsp Oil
1 onion, thinly sliced
1 large Supreme Cinnamon Stick
3 Supreme green Cardamom Pods
2 Supreme Cloves
5 Supreme Black Peppercorns 
1 tsp garlic and ginger paste
1 tsp Supreme Coarse Black Pepper
½ tsp green chilli, minced
½ tsp Supreme Cumin Powder
1 (170g) tin extra thick cream
Water (same amount of cream)
For garnish:
Fried onions
Chopped Supreme Almonds


Heat a pot over low-medium heat. Add oil, onions, cinnamon stick, cardamom pods, cloves and black peppercorns, cook until onions have turned golden brown. Then add chicken, garlic and ginger paste, black pepper and green chillies, mix well and sear the chicken. Then turn the heat down to low, cover and cook until chicken is fully cooked through. Uncover, turn the heat up to medium, add cumin powder, cook for 1 minute then pour in cream and water. Stir well and simmer for 20 minutes. Garnish with fried onions and chopped almonds.

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