Korma Murg Curry (Korma-Style Chicken Curry)

(by Chetna Makan from Chetna's 30 Minute Indian: Quick and Easy Everyday Meals)

Serves 4
Total Time: 30 minutes

• 2 tablespoons sunflower oil
• 1 cinnamon stick, 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

• 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.