Creamy Chicken Korma

01Method

1. 1

   Place cashews in a small bowl and pour boiling water over them; let soak for 15 to 20 minutes.

2. 2

   While the cashews soak, combine garlic and ginger in a food processor and blend into a smooth paste. Set aside.

3. 3

   Warm oil in a wok over medium heat. Add the bay leaves and let them sizzle for about 30 seconds. Add the onion and cook, stirring, until softened, 3 to 5 minutes. Mix in the garlic-ginger paste and all the ground spices, then add the chicken and cook for 5 minutes. Pour in the chicken broth and tomato sauce, cover the wok, lower the heat, and let everything simmer for 15 minutes, stirring from time to time.

4. 4

   Transfer the soaked cashews along with their soaking liquid, the heavy cream, and the yogurt to the food processor; blend until completely smooth.

5. 5

   Stir the cashew mixture into the wok and continue to simmer for another 15 minutes, stirring occasionally. Whisk together the cornstarch and water, pour into the wok, and cook for 1 to 2 minutes until the sauce thickens slightly.