This is amazing...I've made this recipe half a dozen times and each is an unqualified success. That success is due to the recipe, not the cook. Thank you.~ Steve Buesking
– Add the chopped chicken to a large bowl and set aside.
– Add the cashew nuts to a food processor and pulse to break them up. Add the tomato paste, garlic, ginger, and seasonings. Add salt and pepper to taste and pulse to form a thick paste.
– Mix the paste in a small bowl with the yogurt.
– Spoon the marinade over the chopped chicken and mix well. Cover and refrigerate to let the flavors develop. You can leave it overnight to develop even more flavor.
– When you’re ready to cook, heat the oil in a large pan.
– Add the peppers and onion and cook them down to soften.
– Add the chicken with all of the marinade (Korma sauce) along with the chicken stock. Stir and cook.
– Stir in the heavy cream or coconut milk and simmer.