Step 1

Heat the ghee or oil in a large frying pan over a medium heat. When small bubbles begin to appear, toss in the cinnamon stick and cardamom pods. Let the whole spicesflavour the oil for about 30 seconds then stir in the garlic and ginger paste.

Step 2

Fry for about 20 seconds before adding the sugar, ground almonds and coconut flour. Mix into the oil and pour in about 250ml (1 cup) of the base curry sauce; it will bubble up nicely.

Step 3

Break up the block coconut, if using block, and add it to the simmering sauce. It will dissolve and give your korma a nicelight yellow tone.

Step 4

Add a splash more base sauce from time to time as the curry simmers. Stir in the pre-cooked chicken. If using raw chicken, press it right into the sauce so that it cooks quickly and evenly.

Step 5

You can add a little more base curry sauce if you need to, as it will boil down anyway.

Step 6

Swirl in the garam masala.
When your chicken is cooked/heated through, remove the cardamom pods and cinnamon, and stir in the cream. Removing the whole spices is not essential. It's just an option.

Step 7

Add the rose water and finish with the butter, if you want. Season with salt and check the sweetness, adding more sugar if needed.