Chicken Korma (Creamy Cashew Curry)

Soak 40g cashews in hot water for 10 minutes, then drain them well.

Blend until the paste is thick and completely smooth, scraping the sides so no hard pieces remain in the sauce later.

Cut 700g chicken thighs into bite-size pieces.

Mix with 6 tbsp plain yogurt, 4 minced garlic cloves, and 1 tbsp ginger, massage until coated, and marinate at least 15 minutes so the surface softens evenly.

Heat oil in a pan and cook 2 thinly sliced onions over medium-low heat for 25-30 minutes.

Stir often, lower the heat if edges darken too fast, and blend once they are deep golden brown.

Warm the same pan over medium heat and add the marinated chicken.

Cook for 3-4 minutes, stirring from the bottom, until the outside turns opaque and the yogurt marinade stops looking raw.

Add the onion paste, 1 tsp garam masala, and 1 tsp ground coriander.

Reduce to low heat and simmer for 15 minutes, stirring whenever the sauce thickens so the onion base does not catch.

Stir in the remaining yogurt, cashew paste, and 80ml heavy cream in that order over low heat.

Simmer gently for 5 minutes, stopping before a hard boil, until the sauce is pale cream with a light oil sheen.