Chicken Korma

• 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

1. Toss chicken with yogurt in large bowl. Cover; refrigerate 1 hour.
2. 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.
3. 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.
4. Add chicken mixture; simmer, uncovered, a further 30 mins or until chicken is cooked through. Serve garnished with fried fresh curry leaves, if desired.

chicken thighs, yogurt, flaked coconut, cashews, vegetable oil, bay leaves, cinnamon stick, green cardamom, cloves, red onions, ginger, garlic, ground coriander, ground cumin, ground turmeric, cayenne pepper, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/35447 (may not work)