====== Korma Murg Curry (Korma-Style Chicken Curry) ======
{{ :korma-style-chicken-curry-nassima-rothacker.jpg?400|}}(by Chetna Makan from //Chetna's 30 Minute Indian: Quick and Easy Everyday Meals//)

Serves **4**\\
Total Time: **30 minutes**

===== Ingredients =====
  * 2 tablespoons **sunflower oil**
  * 1 **cinnamon stic**k, broken up into small pieces
  * 2 **onions**, roughly chopped
  * 1 **green chili**, roughly chopped
  * 2 **garlic** cloves, roughly chopped
  * 1-inch piece of **fresh root ginger**, peeled and roughly chopped
  * 50g (⅓ cup) **cashew nuts** (about 28 cashews)
  * 1 tablespoon **white poppy seeds** (don't substitute black poppy seeds)
  * 100ml (3 1⁄2 fl oz) **water**
  * 1 teaspoon **salt**
  * 1 teaspoon **garam masala**
  * 1 teaspoon chili powder
  * 200ml (7fl oz) **boiling water**
  * 650g (1lb 7oz) **boneless, skinless chicken thighs**, cut into 5cm (2 inch) pieces
  * 1 tablespoon **heavy cream**
  * ¾ cup fresh **cilantro leaves**, finely chopped

===== Instructions =====
  * **Step 1**\\ Heat the oil in a pan and add the cinnamon.\\ Once it starts to sizzle, add the onions with the green chili and cook over a medium heat for 5 minutes until they start to color.
  * **Step 2**\\ Add the garlic, ginger and cashew nuts and cook over a medium heat for 5 minutes until lightly golden.\\ Stir in the poppy seeds and then pour in the measured water.
  * **Step 3**\\ Transfer the mixture to a blender and blitz until smooth, then return to the pan.
  * **Step 4**\\ Stir in the salt, ground spices and measured boiling water then add the chicken pieces.\\ Cover and cook over a medium heat for about 10 to 15 minutes, until the chicken is cooked through.
  * **Step 5**\\ Add the cream and cilantro, and then serve.