Chicken Korma

Initial Preparation:

1. Clean and wash the chicken pieces. Drain the water completely and set aside.
2. Grind together the cashew nuts, grated coconut with enough water and make a fine paste. Set aside.

Chicken Korma Preparation:

1. Heat oil in a heavy bottomed pan, add in the cardamom, cloves, fennel seeds and cinnamon, fry for 2-3 minutes on medium low-heat.
2. Add in the sliced onion, green chillies, curry leaves and saute until the onion becomes soft or light brown in color.
3. Add in the chopped ginger, garlic and saute for 2-3 minutes on low heat.
4. When its raw smell disappears, add in the chilli powder, coriander powder, turmeric powder, pepper powder and mix well, saute for 2-3 minutes on low heat.
5. Then add in the sliced tomato and saute for 3-4 minutes.
6. Now add in the chicken pieces and mix well.
7. Add just enough water to cook the chicken pieces and cook until the chicken is almost done on low-medium heat.
8. Now add in the coconut-cashew paste, mix well and cook for 5 minutes on low-medium heat.
9. Then add in the thick coconut milk, mix well and cook for another 5 minutes on low heat.
10. Remove from heat, add in the chopped coriander leaves and cover it with a lid for 10 minutes.
11. Serve warm.