Chicken Korma with Cashew nuts

This time I want to share a south Asian delicacy - Chicken Korma. A great dish that originated in the area of modern-day Pakistan and India.
The Korma is a juicy and creamy dish that brings a unique mixture of tastes.
There are some types of Korma but they all based upon a mixture of spices combined with cream or yogurt (or even coconut milk, some kind of meat (chicken, lamb or beef) and their juices. You can also make a vegetarian Korma.
Today I'll focus on the delicious Korma with chicken and cashew nuts.
Ingredients (for 4 portions):

• 800 grams of chicken breast - diced.
• 2 onions - soaked in hot water and then grind to spread)
• 6 -8 cloves of garlic
• 1 piece of fresh ginger
• 4 spoons of olive oil
• 1 spoon of tomato paste
• 2 bay leaves
• 3 tablespoons of single cream
• 1/2 spoon of turmeric - minced
• 1/4 spoon of saffron
• 1 1/2 cups of cashew nuts - minced
• 1/4 tablespoon of nutmeg - minced
• 1/4 tablespoon of cardamom - minced
• 1 spoon of coriander
• 1/4 tablespoon Garam Masala ( a blend of ground spices from south Asia)
• salt - by taste

Instructions:

1. Firstly prepare the chicken pieces and to make it a healthy meal, the skin should be removed.
2. Blend the ginger, garlic and a small amount of water into a blender and make a paste.
3. Pour the olive oil into the skillet. Add the garlic and ginger spreads along with the bay leaves.
4. Fry until you' get a golden color.
5. Add the onion spread and cook for 3 more min
6. Add the tomato paste and mix everything for about 1 min
7. Add the chicken breast, salt and the turmeric. fry on low heat for about 5 min.
8. Add the cashew nuts along with 3 glasses of water and mix everything.
9. Cook lightly for about 15 min.Be sure to turn over the chicken once in a while, and cover the pan. cook for about 15 min until the chicken is ready and the gravy is thick.
10. Add the whipping cream, nutmeg, cardamom, garam masala and saffron. Turn up the heat cook for another 10 min or until everything is fully cooked and mixed together. The sauce will begin to thicken at this stage and so it needs to be continually stirred to make sure that the cream does not curdle.
11. The Korma is Ready!

The Korma best served with rice and diced coriander.
Enjoy this delicious dish!