Heat 1 tbs. oil in a pan and fry the onion until soft. Place
the cooked onion in a food processor with the yoghurt, cream,
1 tbs. oil, salt, pepper, turmeric, chilli, garlic and almonds,
whiz until well blended. Arrange the chicken pieces in a greased
ovenproof dish and pour over the Korma mixture. Bake in a moderate
hot oven for 40 minute, or until the chicken is well cooked.
Serve with rice or Nan bread garnished with toasted almonds.