Step 1

Heat the ghee over medium-high heat. When bubbly hot, add the cinnamon stick and cardamom pods to infuse for 30 seconds.

Step 2

Stir in the chopped onions and fry for about five minutes or until soft and translucent. Then add the garlic and ginger paste and fry for a further 309 seconds.

Step 3

Add the ground coconut, almonds and sugar along with the tomato puree and stir well to combine.

Step 4

Stir in the chicken stock and block coconut and continue stirring until the block coconut has melted. Then add the pre-cooked chicken and simmer in the sauce to heat through.

Step 5

To finish, add the garam masala and cream and season with salt to taste. Garnish with the chopped coriander (cilantro) to serve.