Ingredients

• 2/3 cup plain yogurt
• 1/2 teaspoon cornstarch
• 4 tablespoons ghee (butter oil can be used instead)
• 4 boneless, skinless chicken breasts
• 2 onions, cut into 1/2-inch-thick slices
• 1 clove garlic, crushed
• 1-inch piece ginger root, minced
• 1 1/2 tablespoons garam masala
• 1/2 teaspoon chili powder
• 2 teaspoons medium curry paste
• 1 1/4 cups chicken stock
• 2/3 cup heavy cream
• 1/2 cup ground almonds
• 4 oz. French green beans, trimmed and halved
• 2 tablespoons freshly squeezed lemon juice
• salt and pepper to tatse
• toasted, slivered almonds for garnish
• boiled rice (optional, but recommended)

Directions

In a small bowl, whisk together the yogurt and cornstarch. In a large skillet, heat the ghee (or oil or butter). Add the chicken breasts and fry until golden on both sides and cooked through yet still tender (about 8-10 minutes). Transfer the chicken to a plate and cover with aluminum foil to keep warm, reserving juices and bits and pieces in the skillet.

To the skillet, add onions, garlic and ginger and cook over low-medium heat until onions are slightly tender (about 3 minutes). Stir in the garam masala, chili powder and curry paste, then cook for 1 minute. Stir in the chicken stock, yogurt, salt and pepper and bring to a boil, stirring constantly.

Immediately return chicken breasts to skillet, then cover and simmer over low heat for 25 minutes. Transfer chicken to a serving dish and cover again with aluminum foil to keep warm. In a small bowl, blend the cream with the ground almonds, then stir into the sauce. Stir in the green beans and lemon juice and boil vigorously for 1 minute, stirring constantly.

Return chicken to skillet and cover. Simmer over low heat for an additional 10 minutes. Serve chicken breasts generously topped with sauce. Sprinkle toasted slivered almonds over top and serve.