50 g natural cashew nuts
3 tbsp sunflower or soya oil
2 bay leaves, crumbled
1 large onion, thinly sliced
1 garlic clove, crushed, or 21/2 tsp garlic paste
2.5 cm cube fresh root ginger, peeled and finely grated,
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp chilli powder
8 chicken thighs, skinned
75 g whole milk natural yoghurt, beaten
140 ml single cream
1 tbsp toasted flaked almonds
1/2 tsp paprika
1 tsp salt, or to taste
1/4 tsp freshly ground pepper
Garlic Rice, to serve
1. Put the cashews in a small bowl and pour over 100 ml boiling water. Set aside for 15 20 minutes.
2. In a heavy based pan with a tight fitting lid, heat the oil over a medium heat. Add the bay leaves. Allow to sizzle for 15 20 seconds, then add the onion, garlic and ginger. Fry until the onions are soft and slightly brown (8 9 minutes).
3. Add the coriander, cumin, turmeric, chilli powder and pepper. Fry for 30 seconds. Add 50 ml hot water. Stir until the water evaporates.
4. Add the chicken. Increase the heat to medium high. Fry, stirring all the time, until the chicken changes colour.
5. Add the yoghurt, salt and 50 ml hot water. Stir and mix thoroughly. Cover the pan tightly, reduce the heat to low and cook for 25 30 minutes, stirring occasionally.
6. Put the cashews, along with the water in which they were soaked, into a blender. Add the cream and purƒÂ©e until smooth. Add to the pan.
7. Cover again and simmer for a further 15 20 minutes, stirring occasionally (you can simmer uncovered to reduce the sauce if necessary), then remove from the heat and transfer the korma to a serving dish.
8. Garnish with the toasted almonds and sprinkle the paprika over the top.
Serve with Garlic Rice.