Chicken Korma - cooking recipe

Ingredients

3 1/3 lbs boneless skinless chicken thighs, thickly sliced
1/4 cup yogurt
2/3 cup flaked coconut
1/3 cup raw cashews
1 tbsp vegetable oil
3 None bay leaves
1 None cinnamon stick
10 None green cardamom pods
10 None whole cloves
2 None red onions, thinly sliced
1 piece (1 1/2 inches) ginger, grated
3 cloves garlic, crushed
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/2-1 tsp cayenne pepper
3 None tomatoes, chopped

Preparation

Toss chicken with yogurt in large bowl. Cover; refrigerate 1 hour.
Meanwhile, place coconut in heatproof bowl; cover with 1/2 cup hot water. Let stand 1 hour. Drain. Blend or process coconut and cashews to a fine paste.
Heat oil in large saucepan on medium-high heat. Cook bay leaves, cinnamon, cardamom and cloves until fragrant. Add onion; cook, stirring, until lightly browned. Add ginger, garlic and spices; cook, stirring, until fragrant. Add chopped tomatoes and 1/3 cup water; cook, stirring, about 5 mins or until mixture thickens and tomatoes break down. Add ground coconut paste and 3 cups water; bring to a boil. Reduce heat to low; simmer, uncovered, about 20 mins.
Add chicken mixture; simmer, uncovered, a further 30 mins or until chicken is cooked through. Serve garnished with fried fresh curry leaves, if desired.