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Place the coconut milk in a bowl and beat it lightly until it is smooth and creamy. Beat in the ground cumin, ground coriander, chili powder and season with sea salt and freshly ground black pepper. Set aside.
Pour 4 tablespoons of the canola oil into a tagine or casserole dish, and place over a medium-high heat. Once the oil is hot, add the cardamom pods, cloves, cinnamon stick and bay leaves, and stir. Add the chicken pieces and brown on all sides; remove to a large bowl. Place the almonds and raisins into the same hot oil and stir quickly. The almonds should turn golden and the raisins should plump up – which will happen very fast. Return the chicken to the pan, stir in the spiced coconut milk and bring to a simmer.