Chicken Korma

• 250 g Yogurt, plain
• 120 g Cashew nuts, unsalted
• 700 g Chicken thighs, boneless, skinless
• 1 ½ tsp Fine sea salt
• 2 tbsp Ghee
• 2 medium Yellow onion
• 4 cloves Garlic
• 20 g Ginger root, peeled
• 2 tsp Ground coriander
• ½ tsp Ground turmeric
• 1 ½ tsp Garam masala
• 100 ml Double cream

1. Put the yogurt and cashew nuts in a bowl and cover with just-boiled water. Leave to soak for 15 minutes, then drain well. Tip into a blender with a splash of water and blend until very smooth.
2. Cut the chicken thighs into bite-sized pieces and season with 1 tsp of the fine sea salt. Heat the ghee in a large frying pan over a medium-high heat. Brown the chicken for 4 to 5 minutes, then lift onto a plate.
3. Reduce the heat to medium and add the onion to the same pan. Cook for 10 to 12 minutes, stirring often, until very soft and lightly golden. If it starts to catch, add a splash of water and scrape up the browned bits.
4. Finely grate the garlic and ginger root into the pan and cook for 1 minute until fragrant. Stir in the ground coriander, ground turmeric and garam masala and cook for 30 seconds. Add the remaining salt.
5. Pour in the blended cashew and yogurt mixture and stir until the sauce is smooth. Return the chicken and any resting juices to the pan, then bring to a gentle simmer. Cook for 12 to 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce lightly thickens.
6. Lower the heat and stir in the double cream. Warm gently for 2 minutes without boiling, until silky and rich. Taste and adjust seasoning with a pinch more salt if needed, then serve.

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