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1
Break cardamom pods open, and knock out small black seeds.
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2
Discard pods.
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3
In clean spice grinder, process cardamom and poppy seeds to fine meal.
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4
Transfer to bowl, fluff and separate any small clumps with fingertips.
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5
Set aside.
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6
Drain tomatoes, reserving 1/4 cup juice.
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7
Seed tomatoes, and julienne.
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8
Set aside.
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9
Dry chicken thighs on paper towel.
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10
Heat almond oil in 12-inch nonstick skillet.
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11
Add chicken, and cook until well browned, turning once.
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12
Sprinkle with salt and pepper, transfer to a plate and set aside.
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13
In same skillet, saute onions over medium heat until brown, stirring frequently, for 5 minutes.
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14
Stir in ground seeds, garlic, ginger, chilies, garam masala, tomato paste and reserved juice, and saute, stirring frequently until fragrant, about 2 minutes.
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15
Add coconut milk, chicken broth and tomatoes to pan, and bring to simmer.
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16
Return chicken thighs to sauce, cover, reduce heat to low and simmer until chicken is tender, about 15 minutes.
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17
Put chicken on warm platter, turn heat to high, and simmer sauce, stirring often, until it will coat the back of a spoon, 5 to 7 minutes.
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18
Add 1 teaspoon salt or more.
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19
Stir cilantro into sauce; spoon sauce over chicken.
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20
Serve with basmati rice and, if desired, wedges of lime.
