One medium onion- pureed or minced
Four tablespoons of minced garlic
Two tablespoons of minced ginger
Four to five chicken breasts- cut into cubes
Two tablespoons of coconut or vegetable oil
One cup of grinded cashews
One cup of grinded almonds
One litre of cream (you can use half and half cream or coconut milk for a healthier alternative)
One cup milk
One tablespoon of curry powder
One tablespoon of mustard powder
One tablespoon of turmeric powder
One tablespoon of cardamom powder
One tablespoon of salt
Two tablespoons of sugar
One teaspoon of cinnamon powder
One teaspoon of red chili powder
One tablespoon of garam masala
Four tablespoons of tomato paste
Heat up the oil on medium heat in large pot.
First add the onion to the heated oil. Once it is slightly caramelized, add the garlic and ginger.
Stir the onion, garlic and ginger for a few minutes.
Then add the salt, red chili powder, turmeric powder, cinnamon powder, mustard powder, curry powder, cardamom powder and garam masala. Stir all the spices with the rest of the ingredients, well.
Then after a few minutes add the tomato paste, sugar, and the cup of milk, gradually to the onion paste mixture.
Once the onion paste, tomato paste and milk have blended together, add the cut up chicken breast to the pot and stir it into the mixture.
Gradually add the grinded almonds and cashews to the pot and stir them slowly with the rest of the ingredients.
Keep on stirring all the ingredients in the pot and gradually add the cream(or coconut milk) to the pot.
Let the chicken cook in the sauce for about 25 to 30 minutes on medium heat. Keep on stirring the pot time to time, to make sure nothing sticks to the bottom of the pot.
Once the chicken is cooked, you can take the pot off the heat and your chicken korma is ready to be served.
You can garnish this dish with sliced cashes and almonds if you prefer to do so. Enjoy!