Method
1. Add almonds to the TM5 bowl
2. Blend with MC in place 8 sec, speed 8
3. Remove from bowl and set aside
4. Pre-heat oven - 180°C
5. Add extra virgin olive oil, onion, cloves, cardamom pods, black peppercorns, ground turmeric, star anise pod, fennel seeds and cinnamon stick to the TM5 bowl
6. Chop with MC in place 3 sec, speed 6
7. Scrape down sides of TM5 bowl
8. Sauté for 10 min, Varoma, speed 1
9. Blend with MC in place 20 sec, speed 6
10. Add almond meal, pink Himalayan salt flakes, ginger, garlic clove, fresh chili, single cream and water to the TM5 bowl
11. Blend with MC in place 30 sec, speed 9
12. Place chicken fillets into large ceramic baking dish and pour curry sauce over
13. Dollop yoghurt over the curry
14. Bake for one hour covered
15. Remove lid
16. Bake - 30 min, 180°C
17. Sprinkle with almonds during last 10 minutes of baking
18. Sprinkle with chopped coriander and serve with steamed rice or Naan bread if desired