Title: Budget: chicken korma
 Categories: Main dish, Chicken, Canadian
      Yield: 4 Servings
 
    1/2 c  Blanched almonds
      6    Garlic cloves
      1 tb Fresh gingerroot, minced
      2 tb Vegetable oil
      2 lb Chicken thighs, skinned
      6    Whole cloves
      3    Bay leaves
      2    Onions, chopped
      1    Cinnamon stick
      1 ts Ground coriander
      1 ts Cumin
      1 ts Cardamom
      1 ts Salt
    1/4 ts Cayenne pepper
    1/2 c  Plain yogurt
           Fresh coriander, chopped
 
  in blender or food processor, pure blanched almonds, garlic, ginger
  and 1/3 cup water until smooth.
  
  In large saucepan or Dutch oven, heat oil over medium-high heat; brown
  chicken on all sides. Remove and set aside.
  
  Stir in cloves, bay leaves, onions and cinnamon; cook for 5 minutes or
  until onions are lightly browned. Add almond mixture to saucepan
  along with coriander, cumin, cardamom, salt and cayenne pepper; cook,
  stirring for 3 minutes or until lightly browned.
  
  Return chicken to saucepan along with 1/2 cup water; cover and simmer
  for about 30 minutes or until juices run clear when chicken is
  pierced. Stir in yogurt, 1 tb at a time. Discard cinnamon stick,
  cloves and bay leaves.
  
  Garnish with coriander.
  
  4 servings for $7.54 CDN [Mar/95]
  
  Serve with bowls of chutney, toasted almonds and yogurt.