Spicy Chicken Curry

Ingredients:

• 500 grams boneless, skinless chicken thighs, cut into bite-sized pi
• 1/4 cup chopped raw almonds
• 1 tbsp turmeric powder
• 1 tsp kashmiri chili powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp black pepper
• 1/4 tsp garam masala
• 1 bay leaf
• 2 cloves
• 1 cinnamon stick
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 (400 gram) can diced tomatoes
• 1 cup chicken broth
• 1/4 cup chopped cilantro

• Marinate the chicken with turmeric, kashmiri chili powder, cumin, coriander, black pepper, and garam masala.
• Heat oil in a large skillet or Dutch oven over medium heat. Add the bay leaf, cloves, and cinnamon stick and cook until fragrant, about 30 seconds.
• Add the onion and garlic and cook until softened, about 5 minutes.
• Add the marinated chicken and cook until browned on all sides, about 5-7 minutes.
• Add the diced tomatoes, chicken broth, and almonds. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is cooked through.
• Garnish with chopped cilantro and serve with rice or naan