Chicken Curry

Rinse the meat, pat dry and cut into bite-size pieces. Peel and chop the onion and garlic. Peel the ginger and finely grate. Rinse the chile, remove the seeds and chop. Cut the cardamom. Crush the cardamom and cloves in a mortar.

Heat the ghee in a saucepan and saute the onions with the cloves and cardamom blend. Add the meat, garlic and ginger. Saute for 3-5 minutes, stirring constantly. Add the coriander, allspice, cumin and turmeric. Saute for 2-3 minutes. Mix in the almonds and pour in the broth. Stir in the cream and bring to a boil. Let simmer over low heat for about 20 minutes until creamy. Season with salt.