Chicken korma

• 1/4 cup ghee or vegetable oil
• 3 - 4 chicken breasts cut into bite-sized pieces
• 1 cup plain yogurt
• 1 onion
• 1 red chili
• 6 - 8 cloves garlic, chopped
• 3-4" chunk root ginger, chopped or grated
• 1 tsp chili powder
• 1/2 tsp turmeric
• 1 ounce grated coconut
• 5 tbsp cashew nut paste/butter
• 4 tbsp sesame seeds
• 1/3 tsp nutmeg powder
• 1 tsp salt
• 1 tsp garam masala
• 1 tbsp cumin/coriander powder
• 10 green cardomom pods + 2 black (or just 12 green )
• 1 dry bay leaf
• potatoes, cut into chunks and boiled (optional)
• 10 cloves
• 2" stick cinnamon
• juice of 1 lemon
• cilantro

Put the ginger, garlic, onion, red chili, chili powder, garam masala, cumin/coriander powder, turmeric powder, coconut, cashew nut butter, sesame seeds, nutmeg, salt and yogurt into a blender or food processor and whiz to make a paste/marinade. Put the chicken into this and marinate for 30 mins or longer.

Heat ghee or vegetable oil in pan, add cinnamon stick and let it cook briefly; it should unfurl a little and darken. Then add the cardomom pods and bay leaf and cook for a minute or two. Finally add the chicken and marinade. Bring up to a boil and simmer 5 minutes. Add 2/3 cup water and simmer a further 5 mins. Add potatoes now if using. Add juice of lemon and some
chopped cilantro. Simmer on low a further 10-20 mins or so till chicken is cooked.

Taste and adjust seasonings (salt, lemon, garam masala and cumin/coriander powder) if required.