Ingredients

• 2 tablespoons cooking oil
• 1/2 teaspoon ground ginger
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground white pepper
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 cup chopped canned tomatoes
• 2 skinless, boneless chicken breast halves - cubed
• 1/4 cup chicken stock
• 2 tablespoons ground almonds
• 1/4 cup heavy cream
• 1/4 cup plain yogurt

Instructions

1. Heat the oil in a large skillet over medium heat. Combine the ginger, chili powder, cinnamon, turmeric, and pepper; stir into the hot oil and cook for 5 seconds. Add the onion and garlic; stir and cook until onions become transparent, about 7 minutes. Stir in the tomatoes and chicken, and cook until chicken is no longer pink, 5 to 8 minutes.
2. Combine the chicken stock with the chicken-onion mixture; stir and cook 3 minutes. Stir in the almonds, cream, and yogurt; continue cooking 2 to 4 minutes.