Kashmiri Chicken Curry

This turned out really awesome with rice and kachumbar.
Ingredients:

• 1 small chicken abt 750-800g - skinned and cut into 8 pieces 
• 2 tsp oil
• 1 inch cinnamon stick
• 4 black peppercorns
• 1 bay leaf
• 2-3 cardamoms
• 2 cloves
• 1 large onion - diced
• 1 tsp garam masala
• 1 tsp salt
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp red chili powder
• 1 tbsp ground almonds
• 3/4th cup yoghurt
• 2 green apples, peeled, cored and sliced
• 1 tbsp chopped fresh coriander
• A handful sliced roasted almonds and chopped cilantro for garnish

Method

1. Heat the oil in a thick-bottom nonstick wok.
2. Fry the onions to pink and then add the whole spices and cook for 1-2 mins.
3. Add the chicken pieces and stir fry for 3-4 mins.
4. Lower the heat and add the garlic, ginger, salt, garam masala, ground almonds and red chili powder - stir fry for 2-3 mins.
5. Beat the yoghurt and add it in, stir cook for another few mins.
6. Add the apples and chopped coriander, cover and cook for 10-15 mins.
7. When the chicken is cooked, transfer into a serving dish and garnish beautifully with toasted almond flakes and chopped coriander leaves.