Creamy Chicken Korma - cooking recipe

Ingredients

1/4 cup unsalted cashews, plus 1/3 cup extra
1 tsp sesame seeds
2 cups yogurt
3 cloves garlic, minced
3/4 inch piece fresh ginger, grated
1 tsp dried chili flakes
1/2 tsp ground turmeric
2 1/4 lb chicken thigh fillets, cut into 1 inch pieces
2 tbsp vegetable oil
2 None Spanish onions, thinly sliced
2 None cardamom pods
2 None whole cloves
1/2 tsp black cumin seeds
1/2 None cinnamon stick
2 tbsp lemon juice
2 1/2 tbsp shredded coconut
2 tbsp fresh cilantro leaves

Preparation

In a food processor, process 1/4 cup cashews and sesame seeds until finely ground. Transfer to a large bowl along with yogurt, garlic, ginger, chili flakes and turmeric. Add chicken and toss to coat in marinade. Cover and chill for 3 hours, or overnight.
Heat oil in a large saucepan over medium heat. Sweat onions, stirring, until soft. Add chicken mixture. Reduce heat and simmer for 40 mins, stirring occasionally.
Using mortar and pestle, crush cardamom, cloves and cumin seeds. Add spice mixture, cinnamon and lemon juice to chicken mixture and cook for 10 mins, or until chicken is cooked through.
Meanwhile, toast coconut and remaining cashews in a small frying pan, stirring, until lightly browned. Remove from heat.
Serve curry sprinkled with coconut mixture and cilantro.