Ingredients

• 60g almonds or sunflower seeds for nut free
• 1 large onion
• 25g ginger
• 3 garlic cloves
• 1 small chilli, deseeded
• 1/2 cup mushrooms (about 5 button mushrooms)
• 1 stick of celery
• 20g coconut oil
• 1 cinnamon stick, brocken in half
• 4 cardamon pods
• 4 whole cloves
• 2 tsp ground cumin
• 2 tsp ground corriander
• 1 tsp garam masala
• 2 bay leaves
• 200g coconut yoghurt or coconut cream
• 1 tsp sugar
• 1/2-1 tsp salt
• 25g chicken stock paste
• 1 kg chicken thighs halved
• 200g extra coconut cream

1. Add almonds to your bowl & blitz for 8 seconds speed 9. Set aside.
2. Add onion, garlic, chilli,  ginger, celery & mushrooms into your bowl & chop speed 6, 3-4 seconds.
3. Add coconut oil & cook for 5 minutes 120 degrees with mc off.
4. While that is cooking put cinnamon stick, cardamon pods & whole cloves into a frying pan. Dry fry until fragrant, shaking the frying pan every now & then.
5. While that is cooking I measured my dry spices on top of my almond meal ready to add when my onion stops cooking...otherwise
6. Add all ingredients (including the whole dry fried spices) EXCEPT CHICKEN & EXTRA CREAM. Cook for 15 minutes 90 degrees speed 1. 
7. Blitz for 1 minute starting at speed 5 then slowly increasing to speed 9.
8. Add chicken & cream & cook for 15 minutes 100 degrees slow REVERSE speed. 
   Serve with rice or naan & steamed veggies.