Chicken Patiala, take 2

I didn't take a photo of it because actually, it's nothing special to
look at (white meat in a white sauce) but i did manage to make chicken
patiala last night that at least bore a close resemblance to the one
we ate in Singapore a couple months back.

My recipe:
Chop up about 800 grams of chicken (i used a mix of white and dark
meat) in 1 inch cubes. Heat water and season with salt and boil the
cubes for about 3-4 minutes. Drain.

Mix 1 1/3 cups yogurt with a tsp of ground white pepper.

In a blender, blend about 1/4 cup fresh coconut (i used dried, but
fresh would have been even better) 1/2 cup blanched skinless almonds
and about 100 ml of water until light and creamy.

Heat a couple tablespoons of oil in a pan and put the chicken, the
spiced yogurt, 3 tbls of very finely julienned ginger, 3 finely
chopped thai bird chilies, and about 800 ml of water in. Let simmer
and reduce for about 15 min or until much of the liquid is gone.

Add the nut paste and cook 2 min.

Add 1/2 cup cream, 2 tbls lemon juice, 3/4 tsp ground cardomon, and 3
tsp rosewater.

Simmer again for about 15 min until the sauce is thick and creamy.

Add salt (about 1-2 tsp or to taste) and a bit of sugar ( i put in
about 1-2 tblsp) and a couple more teaspoons rosewater. take off the
heat and stir in two hard boiled and finely chopped eggs. Serve with
rice, yogurt, nice dry Riesling.