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kibamaru
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Melt the ghee in a frying pan over medium heat.
When bubbling hot, stir in the cinnamon and smashed cardamom pods
Fry for about 30 seconds to infuse the flavour of the spices into the oil and then ad the garlic and ginger paste. Fry this for about 30 seconds to cook off the rawness.
Add the ground almonds, sugar and coconut flour. This will look quite dry after about 10 seconds in the pan. This is your queue to add base sauce.
Stir in about a ladle of base curry sauce. This is added as required. If the curry is looking dry, add a little more sauce. If too saucy, cook it down.
Add the chicken to the sauce and stir well so that it heats through.
Bring to a simmer and add the block coconut and continue simmering until it melts into the sauce.
Add the cream and rosewater if using. Taste the korma. You can and should adjust the flavour to your liking adding more sugar if necessary.
Seasons with salt to taste. If you like, you can garnish with a little garam masala and a swirl of cream.