Chicken Korma from Colchie, Seed Trading Forum

This sounded pretty good to me, so I pestered Colchie to share it with us. I understand that turmeric and ginger have antiflammatory properties - not a cure, but wouldn't hurt to include in a diet for those with disorders involving skin & joints that are hypothetically linked to a faulty auto-immune system.

chicken korma - I found tons of different recipes, but this is how I made it:
Ingredients
1/3 cup cashews (bits)
1/3 cup almonds (I used slivered)
5 (or more) cloves garlic
1 inch piece of ginger
vegetable oil few tbsp
3-5 bay leaves
2 large onions
1 tsp turmeric
1/2 -1 tsp cayenne. I used 1/2 and it had a nice kick
cloves 10 whole, or 1/4 tsp ground
1 tsp garam masala
1 tsp cumin
1 1/2 tsp coriander
1-2 tsp ground cardamom (some recipes said whole pods that you ground yourself)
1 tsp salt
1 cup plain yoghurt
1/2 cup coconut milk
1/4 cup cream
1/2 can or so tomato paste (little can)
chicken (I used 8 thighs, though most recipes used breasts cut into bite-sized pieces)

Step 1:
Threw garlic, 1 onion, and ginger into cuisinart and chopped very fine..added 2nd onion and chopped it to about 1/4 inch

Step 2:
Toasted nuts in a skillet on pretty high heat for just a few minutes, till lightly browned

Step 3:
Saute onion, garlic and ginger slurry in hot oil - one tbsp should do. Put it aside

Step 4:
Saute chicken till nicely browned in 2 tbsp oil. I dust the chicken in flour/salt/pepper first, which gives them a nice color, and also provides a thickener for later on

Step 5:
Mix the yoghurt/coconut milk/cream and tomato paste and spices and toasted nuts in a cuisinart till it's very fine.

Step 6:
Put the sauted onion mix, bay leaves, and the sauce mix in with the chicken and simmer for about 20 minutes. I ended up adding about 11/2 cup of water, as it was too thick.

At the last minute throw in some chopped cilantro. Serve with basmati or jasmine rice