Chicken Korma with Cashew and Cream

• 300 g Basmati rice
• 2 tbsp Ghee
• 1 large Yellow onion
• 4 cloves Garlic
• 20 g Ginger root
• 120 g Cashew nuts
• 2 tsp Ground coriander
• 1 tsp Ground cardamom
• ½ tsp Ground cinnamon
• 800 g Chicken thighs, boneless, skinless
• 900 ml Water
• 2 tsp Fine sea salt
• ½ tsp Black pepper
• 200 ml Double cream
• 15 g Fresh coriander

1. Rinse the basmati rice in cold water until the water runs mostly clear. Put it in a saucepan with 600 ml of the water and 1 tsp of the fine sea salt, bring to the boil, then cover and cook on the lowest heat for 10 minutes. Take off the heat and leave covered for 10 minutes to finish steaming.
2. Meanwhile, peel and thinly slice the yellow onion. Peel the garlic and ginger root, then roughly chop both. Put the cashew nuts in a blender with 200 ml of the water and blitz to a smooth paste.
3. Heat the ghee in a large frying pan over a medium heat. Add the onion with a pinch of the remaining salt and cook for 10 to 12 minutes, stirring often, until soft and lightly golden. Stir in the garlic and ginger and cook for 1 minute until fragrant.
4. Stir in the ground coriander, ground cardamom, ground cinnamon and black pepper, and cook for 30 seconds. Add the chicken thighs and turn to coat in the spiced onion mixture. Cook for 4 to 5 minutes, stirring, until the chicken is no longer pink on the outside.
5. Pour in the cashew paste and the remaining 100 ml water, then bring to a gentle simmer. Cook for 12 to 15 minutes, stirring regularly, until the chicken is tender and the sauce is thick enough to coat the back of a spoon. If it starts to catch, add a splash of water and lower the heat.
6. Lower the heat and stir in the double cream. Warm gently for 2 to 3 minutes until silky and piping hot, without letting it boil. Taste and adjust with the remaining fine sea salt if needed.
7. Roughly chop the fresh coriander and scatter it over the korma. Fluff the rice with a fork and serve alongside the curry. Spoon extra sauce over the rice at the table.

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