Marinate your chicken

1. In a medium mixing bowl or Tupperware add 1/3 cup of the Coconut Milk, 1/2 tbsp of Crushed Garlic, 1/2 tbsp Grated Ginger, 1 tsp of Garam Masala, 1/4 tsp Turmeric, 1 tsp Kashmiri Chilli Powder (Omit the chilli if you’re going for a mild curry), 1/2 tsp Salt and mix together well.
2. Slice the chicken into 2" cubes and add it to your marinade, mix well until all the chicken pieces are nicely coated.
3. Cover up the bowl and set it in the fridge to marinate for 30 mins - up to 6 hours.

Make the Korma paste

1. While your chicken is marinating roughly chop your onions into thick slices.
2. Heat 1 tbsp of oil in a large frying pan. Once the oil is hot add 3 green cardamon pods, 1/3 cup of Cashews, and your roughly chopped onions. Sauté on medium heat until the onions are lightly browned.
3. Transfer your cooked onions and cashews to a large bowl and allow them to cool.
4. Once the cooked onions and cashews have cooled add to a blender with 2/3 cup of coconut milk and blend until smooth. Set this aside.

Make the curry

1. To the same pan add 1 tbsp of oil and heat. Sauté the whole spices - 1 Cinnamon stick, 1 Bay leaf, 4 cloves, 1 Black cardamon for a minute.
2. Next add the green chilis & marinated chicken, sauté this on medium heat until the smell of the raw garlic & ginger from your marinade goes away, about 5 mins. (You can adjust the number of chilli’s according to the spice level you'd like to achieve or leave them out all together for a milder curry)
3. Add your onion puree to the pan along with 1 tsp salt, 1 tbsp coriander powder, 3/4 tsp garam masala. Mix well to combine.
4. Bring the curry up to a boil, reduce the heat to simmer, cover and cook until the chicken is tender, stirring occasionally.
5. Once the chicken is fully cooked have a taste and season with extra salt as needed.
6. Take your pan off the heat and garnish with chopped cilantro before serving.
7. Serve your Chicken Korma with Basmati Rice, or Garlic Naan