Recipe(tried): Indian chicken

My son and I have recently been on a search for a recipe which would come close to a favorite restaurant recipe for Indian Chicken with Cream and Almonds (Murch Nawabi). We finally compared notes, recipes and restaurant versions from both coasts of the US and came up with this; it's probably pretty "Americanized," but we love it:

Chicken Cooked with Cream and Almonds (1 serving - double or quadruple as needed)

1/2 tsp curry powder mixed with a few drops of water to form a paste
(Schillings curry in the red and white can is OK here or use any mild blend)
Let the paste stand 10 minutes or longer.

1 fat clove of garlic
1/4 or so medium yellow or white onion
Chop or puree these together as finely as you can.

a generous Tablespoon of ghee if you have it, or clarified butter, or butter-oil mixed, or oil (NOT olive oil)
Heat the oil on medium high and stir-fry the onion/garlic 3 minutes or so; then add the curry paste and stir-fry another minute (a wok is great for this dish by the way)

1 chicken breast half, boned and skinned and cut into chunks, strips or artistic pieces

Add chicken to wok and stir fry for another 10 minutes. Add a little water if it starts to stick.

After the chicken is nearly done, stir in:

1/4 cup light cream
1/4 tsp ground cinnamon
1/8 - 1/4 teaspoon salt (taste first; some brands of curry powder already have salt in them)
2 tsp sliced almonds
2 teaspoons chopped fresh cilantro (or smaller amount of dried if you can't find fresh)
2 tsp golden raisins.

Simmer gently another 5-10 minutes until sauce is pleasantly thickened. My son likes the pink-orange color of the restaurant version so adds a bit of tomato paste or mashed chopped canned tomato.