Chicken Korma with Cashew Nuts

The word "korma" is derived from Urdu, one of the languages of India. "Korma" means "braise",and has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Indian dish, which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a korma is defined as a dish where meat or vegetables are braised with water or stock, and yoghurt added. The technique covers many different styles of korma. The flavour of a korma is based on a mixture of spices, including ground coriander and  cumin, combined with yoghurt added at the end of the cooking so as not to allow curdling. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use chicken, lamb or game. Beef is not regularly used in India because the cow is sacred to the Hindus, but if you choose, beef can also be used to make korma.

Ingredients:
For the Curry:
50ml sunflower or peanut oil
1 cinnamon stick
4 cardamom pods
4 whole cloves
1 large onion, sliced
2 cloves garlic, chopped
1 inch ginger, peeled and grated
550g boneless chicken thighs, cut into bite size pieces.
125ml water
Sea salt
3 small potatoes, cubed
10 cherry tomatoes, halved
115g plain yoghurt
60g roasted cashew nuts

For the Spice Paste:
30ml coriander powder
5ml ground fennel
2.5ml ground cumin
2.5ml turmeric
2.5ml ground chilli
a few twists of freshly ground black pepper
10 raw cashew nuts

Method:

Combine all the ingredients for the spice paste in a pestle and mortar with 50ml water and grind to a paste.

In a medium sized pot, heat the oil. Fry the cinnamon, cardamom and cloves for 1-2 minutes until the spices start to pop.

Add the onion, garlic and ginger and fry for another 2 minutes.

Add the spice paste and continue to cook for 4-5 minutes over a medium heat. Stir constantly so that the spices do not burn.

Add the chicken pieces and continue cooking foe another 4-5 minutes.

Pour in 125ml water, cover and bring to a simmer. Reduce heat and simmer for 10 minutes.

Season with sea salt to taste and add potatoes. Continue to cook for another 10 minutes.

Add the tomatoes and stir in the yoghurt. Allow to simmer for about 3 minutes.

Turn off the heat and allow the Korma to rest for 10 minutes.

Before serving, sprinkle with cashew nuts.