South Indian Chicken Korma

Serves 4

Ingredients: 
For the chicken:
3 tbsp oil
1 cinnamon stick
3 cloves
2 bay leaves
3 cardamom pods
2 onions, chopped
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp chili powder
2 tsp tomato paste
500g chicken breast
40g cashew nuts, ground with water to make a paste

For the ginger-garlic paste: 
1 in fresh ginger root, chopped
4 garlic cloves, peeled 

Instructions:
1. Make ginger-garlic paste: put ginger, garlic and a little water in to a small food processor and grind to a paste
2. Heat oil in a large frying pan. Add cinnamon stick, cloves, bay leaves and crushed cardamom pods and saute for 2 minutes. Add onions and stir well, then cook for 5 minutes.
3. Add ginger-garlic paste, ground coriander, turmeric, chili powder and tomato paste. Mix well, then cook over low heat for 5 minutes. Stir in chicken, pepper and 2/3 cup of water. Bring to boil then cover and simmer for 15-20 minutes.
4. When chicken is cooked, add cashew paste and blend well. Simmer for further 3 minutes. Serve.

Taken from Curry Cuisine