Like all Indian dishes this looks much more complicated than it is. The critical thing is to measure out all the ingredients and set them on one side in order of adding to the pan. Then once you start, it really is very quick. I like this korma because it is DAIRY FREE! the cashew paste is a common addition to South Indian dishes along with coconut.
2 tbs coconut oil
1 inch cinnamon stick
2 bay leaves
3 cardamom pods, crushed
1 large onion, chopped
1 tsp grond coriander
1/2 tsp turmeric, fresh or ground
1/2 tsp chilli powder (or more to taste)
2 tsp tomato puree
2 chicken breasts, cut into cubes
ground black pepper and salt to taste
1 1/2 oz cashew nuts ground into a paste with a little water
coriander and curry leaves to garnish
1/2 inch fresh ginger, peeled and chopped
2 garlic cloves, chopped
First make the ginger/garlic paste, by either whizzing them up in a blender with a little water, or grinding them together in a pestle and mortar. Set aside.
Heat the oil in a large wok. Add the cinnamon stick, cloves, bay leaves and crushed cardamom pods and fry for a couple of minutes. Add the onions and stir fry for 5 minutes until onions are soft and golden.
Add the ginger and garlic paste, ground coriander, turmeric, chilli powder and tomato pure. Mix well, then cook over a low heat for 5 minutes, stirring occasionally. Then add the chicken, salt and pepper and 5 fl oz of water. Simmer for 15-20 minutes until chicken is cooked.
Finally add the cashew paste and blend well until teh sauce is thick and creamy. Garnish with coriander and curry leaves.