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1
Blend the ginger and garlic with a little water to help make a smooth paste.
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2
Separately blend the cashew nuts with enough water to cover, to make another smooth paste.
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3
Set both aside.
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4
Heat the oil in a large, wide non-stick saucepan.
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5
Add the whole spices and bay leaves and allow to sizzle for 10-20 seconds.
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6
Add the onion and cook gently until really soft but not coloured.
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7
Add the ginger-galic paste and continue to cook until the liquid has dried up and the garlic smells cooked and is lightly golden.
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8
Add the chicken, yogurt, coriander, turmeric and salt.
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9
Cook, stirring and folding the chicken in the yogurt constantly, until it comes to the boil.
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10
Then continue cooking until the yogurt has been absorbed by the chicken.
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11
Add enough water to come halfway up the chicken, bring back to a boil, then reduce the heat to low, cover and cook gently for 20-30 minutes, giving the pot an occasional stir.
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12
The chicken should be nearly done.
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13
Check the pot after 20 minutes and, if there is a lot of liquid, finish cooking the chicken over a high heat, uncovered so the excess cooks off.
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14
The sauce should be creamy.
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15
Once the chicken is done, add the ground almonds, cashew nut paste, cream, poppy seeds and coconut.
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16
Simmer for five minutes, or until the sauce has the right creamy consistency.
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17
Add lemon juice to taste and adjuts the seasonings.
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18
To serve the korma, top it with any one - or even several - of the following; quartered dried figs, raisins, toasted flaked almonds, roasted cahews, hazelnuts or pistachios, saffron, friend fresh root ginger julienne, edible gold leaf.
