Chicken Korma

• 2 tablespoons vegetable oil
• 1 Spanish onion, finely chopped
• 1 green chili pepper, finely chopped
• 1 garlic clove, chopped
• 2 green cardamoms, lightly crushed (optional)
• 14 teaspoon turmeric
• 14 teaspoon ground cumin
• 14 teaspoon ground coriander
• 14 teaspoon salt
• 1 teaspoon tomato paste
• 2 skinless chicken breasts, cut into bite size pieces
• 7 tablespoons coconut milk
• 5 -7 cashew nuts
• 1 teaspoon fresh gingerroot, peeled and grated
• 1 pinch garam masala

1. Heat the oil in a deep saucepan or wok and add the onion, garlic and chili.
2. Fry for 5 minutes over a medium heat.
3. Stir in the cardamom (if using), turmeric, cumin, coriander and salt.
4. Add the tomato paste.
5. Reduce the heat, stir in the chicken and cook for 5-6 minutes.
6. Pour in the coconut milk.
7. Grind the nuts using a pestle and mortar or food processor and add them to the mixture with 1 cup of freshly boiled water.
8. Simmer gently for 8 minutes.
9. Add the ginger and garam masala.
10. Serve with naan bread and a crisp green salad.

vegetable oil, onion, green chili pepper, garlic, green cardamoms, turmeric, ground cumin, ground coriander, salt, tomato paste, chicken breasts, coconut milk, nuts, fresh gingerroot, garam masala

Taken from www.food.com/recipe/chicken-korma-238088 (may not work)