If you don’t have a powerful blender to make almond paste, substitute with an equal quantity of jarred almond or cashew butter.
- Make the nut paste. Soak the almonds or cashews in the boiling water for about 15 – 20 minutes. Transfer to a powerful blender and blend to a fine paste, adding a little extra water, if required, to keep it creamy. Keep aside.
- Skin the turkey thighs. Using a sharp boning knife, carefully bone the thigh out, and then cut the skinless, boneless thighs into 2” (5 cm) bite-sized pieces.
- Heat the oil in a heavy-based pan, and add the cloves, cassia or cinnamon and cardamom. Fry for a minute, until the spices are fragrant, then add the diced onion. Fry the onion on a medium-high heat, until beginning to turn golden around the edges.
- Add the garlic and ginger. Fry for an additional 30 seconds. Add the spices to the onion mixture. Fry for another 30 seconds, then add the tomato paste. Cook everything together until it cooks into a thick, sticky mass, about 5 – 7 minutes. Season with a little salt.
- Add the stock to the pan, and the turkey. Cover the pan and cook for about 15 - 20 minutes until the turkey is cooked through.
- Add 3 – 4 tablespoons (45-60 mL) of the almond paste (keep the remaining paste for other uses) and the cream to the sauce, and cook on a gentle heat until the sauce is thick and creamy. Season to taste with the salt and pepper and garnish with fresh cilantro leaves before serving.