1. Cut the chicken pieces into 5 cm pieces with a cleaver or heavy knife. Brown in the ghee or oil until evenly coloured, then remove and keep warm.

2. Grind the onion and ginger to a paste in a food processor or mortar. Fry in the same pan until golden brown.

3. Add almond meal, turmeric, chilli and coriander. Cook for 1-2 minutes, stirring. Return the chicken to the pan with 1 cup water. Partially cover and simmer until the chicken is tender, about 25 minutes, stirring several times.

4. Stir in cream, garam masala and hard - boiled eggs cut into wedges. Heat through gently.

5. Transfer to a warmed serving dish and garnish with the almonds, wedges of the lime and coriander or mint leaves.

Note:

Nuts microwave well. Spread whole blanched almonds on a plate and cook on high until golden, about 1 1/2 minutes.

Preparation Time: 10 minutes
Cooking Time: 50 minutes
Serves: 6