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Fry the onion, bay leaves, cardamom, ginger, chillies, cloves and garlic in the oil over a low heat until the onion is soft.
MIx the saffron with the cream and leave to one side.
While this is cooking strip the chicken of it's meat and keep this to one side.
Once the onion is soft add the saffron cream and ground almonds. Leave this to simmer for approx 10 - 15 mins. When it has thickened add the chicken and 1tbsp water (Only add water if the sauce is thick, so the chicken can absorb the flavours.).
Simmer lightly until the sauce is of desired thickness.
Number of Servings:
Carbs per serving - include all nutritional information if known: